1 ¼ cups milk
2 cups thickened cream
1 teaspoon vanilla bean paste
6 egg yolks
¾ cup caster sugar
Place the milk, cream and vanilla bean paste in a saucepan and heat over medium heat until hot. Remove from heat.
Place the egg yolks, sugar and a pinch of salt into a bowl. Whisk until thick and pale. Slowly add the hot milk mix mixture, whisking constantly.
Return mixture to saucepan and stir over a low heat for 5 min or until slightly thickened. Set aside and let cool, then refrigerate for 30 min.
Place custard in a plastic container and freeze until frozen at the edges. Remove, beat with electric beaters then re-freeze. Repeat this process twice more. Then cover and freeze until firm. Scoop to serve.
Add 250g punnet of hulled and finely chopped strawberries to the chilled custard before freezing.
Stir through 1 cup very ripe mango puree.
Add 1/2 cup fresh passionfruit pulp to the chilled custard.
Banana & Coconut
Add 1 very ripe mashed bananas and 1 tablespoon toasted coconut to the chilled custard mixture.
Tim Tam Ice Cream
Once ice cream is ready for the final freeze, fold in 6 roughly crushed Tim Tam biscuits, then freeze.