Vanilla ice cream

Step 1

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Step 2

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Step 3

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Step 4

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).