Easy recipe Vanilla Ice-Cream

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about three cups (seven hundred and fiftyml) thickened cream (Recipes by ingridients cream) one cup (two hundred and fiftyml) milk one vanilla bean, split eight Coles Brand Australian Free Range Egg yolks one cup (two hundred and twentyg) caster sugar Combine the cream (Recipes by ingridients cream) and milk in a medium saucepan. Vanilla Ice-Cream. Use a small, sharp knife to scrape the vanilla seeds from the bean. Add the vanilla seeds and bean to the cream (Recipes by ingridients cream) mixture. Vanilla Ice-Cream. Bring to a simmer over medium heat (do not boil). Meanwhile, use an electric mixer to whisk the egg (Recipes by ingridients egg) yolks and sugar in a bowl until thick and pale. Gradually add the hot cream (Recipes by ingridients cream) mixture to the egg (Recipes by ingridients egg) mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the pan and place over low heat. Vanilla Ice-Cream. Cook, stirring with a wooden spoon, for six-eight minutes or until the custard thickens and coats the back of the spoon (alternatively, stir until the custard reaches eighty°C on a sugar thermometer). Be careful not to overheat or the custard will split. Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for six hours or until firm. Use a metal spoon to coarsely break up the ice-cream. Quickly transfer the ice-cream to a food processor and process until smooth. Vanilla Ice-Cream. Return to the metal container or place in a serving container. Cover with foil and place in the freezer for a further four-six hours or until firm. .