Homemade Vanilla Ice Cream

Prep: 20 min • Resting: 24h + 4h • Serves 6 • Medium

Ingredients:
– 500 ml whole milk
– 250 ml full-fat liquid cream
– 150 g sugar
– 5 egg yolks
– 2 Bourbon vanilla pods

Method:
1. Split the vanilla pods and scrape out the seeds.
2. Combine the milk, cream, sugar, seeds and pods. Chill and infuse for 24h.
3. Strain, then gently heat. Off the heat, whisk in the beaten egg yolks.
4. Return to low heat until thickened (custard consistency).
5. Let cool, then churn in an ice cream maker or freeze, stirring every 30 min.