Vanilla ice cream with egg

Preparation info

  • Makes over

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

You can use less milk and more cream in this recipe if you prefer a richer ice cream.


  • 1 vanilla bean
  • 700 ml (24 fl oz) milk
  • 250


Split the vanilla bean in half lengthways and put into a saucepan with the milk and cream, and bring to the boil. Remove from the heat. Whip the yolks in a bowl with the sugar until creamy. Ladle a little hot cream mixture into the egg mixture, whisking immediately to acclimatise the eggs and prevent them from cooking. Add another ladleful, then add all of it to the cream pan. Return the pan to