Ingredient!
1 thick vanilla bean
300 ml whole milk
300 ml double cream
100 grams of golden caster sugar
4 egg yolks
Preparation!
Place a container in the freezer. Divide the vanilla pods along the length, scrape the seeds out with the tip of the knife and tip in a pan with the milk, cream and pods. Bring to the boil, then remove the heat and let it simmer for at least 20 minutes. For the best taste, this can be done a few hours in advance and cooled.
In a large bowl, beat the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it almost boils, then carefully sieve the liquid on the yolks and beat with the whisk until they are completely mixed.
At this point, take a large bowl of ice water and place a smaller bowl in it. Pour the custard back into the pan and cook at the lowest temperature, stir slowly and continuously, making sure the spoon touches the bottom of the pan, about 10 minutes until it thickens. Sieve the custard in the bowl, sit in the ice water and let cool, and turn until Scoopable. Transfer to the container and freeze.