Vanilla Bean Ice-Cream

Ingredients

• 1.500 millilitre milk
• 2.2 vanilla beans, split
• 3.10 egg yolks
• 4.0.5 cup castor sugar
• 5.2.5 tablespoon honey
• 6.500 millilitre cream, beaten till thick and buttery

Method

1. 1.Scald milk with vanilla beans.
2. 2.Beat yolks with the sugar. Remove vanilla beans.
3. 3.Pour hot milk onto egg yolk mixture and stir to combine.
4. 4.Return the mixture to a double boiler and stir over low heat until the mixture thickens and coats the back of a wooden spoon.
5. 5.Remove from heat, add honey and stir until melted. Allow to cool.
6. 6.Add cream.
7. 7.Put into a shallow container and freeze overnight.
8. 8.Put into a liquidiser and process until smooth.
9. 9.Re-freeze overnight.

Notes

• Adapted from 'Vogue Entertaining'.
• Handwritten note: 'If you have pods use 3 T vanilla essence' — substitute vanilla essence if whole beans are unavailable.
• The cream is beaten to a thick, buttery consistency before adding, which gives the ice cream richness.
• To serve: serve in an ice bowl with decorative ice cubes.

Margin notes

• If you have pods use 3 T vanilla essence (handwritten)