Update: The real reason I didn't put up the recipe originally for this decadent vanilla bean ice cream is that I didn't follow a recipe to the letter and took a fair few liberties as my taste buds dictate. So here's my version:
- 1 cup of full cream milk
-2 cups of full cream (oooh yes, super rich!)
- 2/3 cup caster sugar
- 1 tsp vanillin sugar
- 1 vanilla bean
- 4 eggs
Whisk the 4 eggs with sugar and vanillin into pale cream.
Cut the vanilla pod lengthwise and scrape into saucepan of milk
Add cream to saucepan and warm until liquid almost comes to boil.
Pour half a cup of the hot mixture into bowl with egg mixture and whisk immediately to prevent it curdling.
Pour this back into saucepan and whisk over low heat for minute.
Change to a wooden spoon and stir continuously until back of spoon is coated.
Pour mixture through sieve and remove vanilla pod and any thicker parts.
Allow mixture to cool completely before transferring to ice cream machine and churn for half an hour.
Transfer to plastic boxes and leave in freezer to cool for more than 4 hours before serving.
The usual recipe calls for only 1 cup of cream but I decided to add another half- to whole cup for the extra richness. To serve, choose your favourite dessert although I had it as an alcoholic affogato with Bailey's irish cream or pedro ximenez.