Australian Table
Ingredients
Method
1.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.
2.Beat egg yolks with an electric mixer. Gradually add remaining sugar and beat until pale and thick.
3.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.
4.Strain custard mixture into a 10cm x 20cm 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.
5.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.
If you are using an ice-cream maker, follow the manufacturer’s directions then pour into a loaf pan, cover with foil and freeze.
Note
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