INGREDIENTS
200 ml Full Cream Milk
200 ml Thickened Cream
1 Cup Sugar
4 Eggs
1 Vanilla Bean
METHOD
Put all ingredients except the vanilla bean into a saucepan and
start to warm up slowly while whisking constantly.
Cut the vanilla bean lengthwise and scrape the seeds out.
Put these seeds a swell as the whole pod into the mixture.
Use a cooking thermometer to reach 170 degrees Fahrenheit.
Once reached, take off the stove and pour into a container.
Place a sheet of gladwrap on the mix to prevent a skin from
forming. Cool down in the refrigerator.
Once cooled, place in an ice-cream maker and freeze according to
the manufacturer's instructions.
Pour into your ice-cream container.