Vanilla Wafer Ice Cream Sandwiches - cooking recipe

Ingredients

2 cups milk
1 cup cream
1 None vanilla bean, split, seeds scraped
3/4 cup sugar
6 large egg yolks
16 None vanilla wafer cookies
None None strawberries, to serve

Preparation

Turn freezer to its coldest setting. Heat milk, cream, vanilla bean and seeds and 1/4 cup of sugar in a saucepan on medium, until simmering. Remove from heat, cover and set aside for 15 minutes.
Beat egg yolks with an electric mixer. Gradually add remaining sugar and beat until pale and thick.
Reheat milk mixture back to simmering point. Strain into egg mixture, whisking continuously. Return to a clean saucepan. Cook on low heat, stirring constantly, until mixture thickens and coats back of a spoon. Cool.
Strain custard mixture into a 4 x 8 inch metal loaf pan. Cover tightly with foil and freeze until partially frozen (about 2-4 hours). Transfer to a chilled bowl and whisk until ice particles break up. Return to loaf pan and freeze overnight, until firm.
Turn ice-cream onto a board and slice. Sandwich ice-cream between wafers. Return to freezer to firm for 15 minutes before serving with strawberries, if desired.