Vanilla bean icecream

Ingredients

• 1 cup Whole milk
• Pinch salt
• 150 grams Sugar
• 1 Vanilla bean, split lengthwise
• 2 cups Cream
• 5 large Egg yolks
• 1 teaspoon pure vanilla essence

Directions

1. Warm the milk, sugar and salt in a saucepan.  You want to milk to be fairly warm, but not boiling.
2. Scrape in the vanilla bean seeds, then add in the pod and infuse for 1 hour, covered.
3. Separate out egg yolks into a bowl and stir together.
4. Once your milk has infused, set up a bowl filled with water and ice.
5. Rest another bowl inside the icewater, and add your cream.  Set up a seive or strainer on top the bowl.
6. Meanwhile, rewarm your milk, again until warm but not boiling.
7. Gradually add your milk mixture into the egg yolks, stirring constantly.
8. You should do this gradually to avoid scrambling your eggs!
9. Once all combined, scrape your mixture back into the saucepan.
10. Cook over a low heat, stirring constantly with a heat-resistant spatula.
11. The custard will gradually thicken, it is done when it covers the back of your spatula.
12. Allow to cool slightly, then gradually add the custard to your cream, straining through the seive.
13. Stir as you add to the cream.
14. Once the mixture has cooled slightly, add the vanilla essence.
15. Chill until no longer warm, then store overnight in the fridge.
16. The following day, churn the mixture in your icecream maker according to the manufacturers instructions.
17. Freeze until you wish to use, and enjoy the taste of rich homemade icecream!