This is no ordinary vanilla ice cream! The plump Tahitian Vanilla Beans are a real treat, they have a depth and complexity that many pastry chefs prefer. The Ice Cream Stabiliser optimises the structural quality of the ice cream resulting in a rich, warm, smooth and stable ice cream.
- 1 MSK Tahitian Vanilla Pod
- 500ml Milk
- 500ml Cream
- 10 Egg Yolks
- 150g Caster Sugar
- 50g MSK Ice Cream Stabiliser
- A pinch of salt
Halve the vanilla pod lengthways and scrape out the tiny black seeds. Place the seeds and pod into a heavy saucepan with the milk and cream.
Heat gently to near boiling point, remove from the heat and set aside for 30 minutes.
Combine the egg yolks, sugar, stabiliser and salt in a bowl.
Whisk until the mixture is very pale and falls back, leaving a trail when the whisk is lifted.
Strain the milk and gradually whisk it in. Return the mixture to the pan and cook it over a very low heat stirring constantly until the custard is thick enough to coat the back of a wooden spoon.
Remove the custard from the heat and set aside to cool, stirring from time to time to prevent a skin forming.
Churn the ice cream.