Vanilla Bean Ice Cream - cooking recipe

Ingredients

1 1/2 cups milk
1 1/2 cups heavy cream
1 None vanilla bean, halved lengthwise and seeds scraped
6 None egg yolks
3/4 cup sugar
None None Fresh mixed berries, to serve

Preparation

Combine milk, cream and vanilla bean and seeds in a medium saucepan. Bring almost to a boil. Remove from heat. Let stand 5 mins to infuse.
Meanwhile, whisk egg yolks with sugar in a large bowl until very thick and pale.
Strain milk mixture into a large bowl, discarding vanilla bean
Gradually pour milk into yolk mixture, whisking constantly to combine.
Return mixture to clean saucepan. Cook, stirring, on medium heat, 4-5 mins, until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature.
Pour into the chilled bowl of an ice cream maker and churn following manufacturer's instructions (about 40 mins). Pour into freezer container. Freeze 4 hours to set completely. Serve with fresh berries.