This is simple and quick to make and fairly essential for serving with a whole raft of desserts. Or just a scoop of vanilla ice cream alone, I find one of the cleanest and purest foods possible. If you don’t have a vanilla bean, just use an extra teaspoon of good vanilla extract. The washed and dried vanilla bean can be popped into a jar of sugar to make vanilla sugar. So next time you need sugar and vanilla, use your vanilla sugar instead.
Whip together the eggs, sugar and vanilla until smooth and creamy. Put the milk in a saucepan. Split the vanilla bean lengthways, scrape the seeds into the milk with the tip of
Put the lid on the bowl and put it in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back in the freezer to set.
Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.
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