The most luscious, thick and creamy ice cream with an intense vanilla flavour – and you can make it with or without an ice cream machine!
Creamy Vanilla Bean Ice Cream
Makes 500ml
250ml single/whipping cream
250ml double cream
100g icing sugar, sifted
1 x The Kate Tin Gourmet Vanilla Bean
Place the creams in a saucepan with the icing sugar.
Split the vanilla bean down the middle with a small sharp knife and scrape the seeds out. Place the seeds along with the bean in the saucepan with the cream and slowly bring to a simmer – don’t boil. Remove from the heat and allow to cool at room temperature. For the most intense vanilla flavour, cover the cream mixture and refrigerate it overnight or even up to 2 days.
Freeze a standard loaf tin to get it ready for your ice cream.
To churn, place the mixture in an ice cream machine and churn for 45-50 minutes or until the ice cream reaches a soft-serve consistency. Transfer the ice cream into the frozen loaf tin, press a piece of baking paper on top to cover the surface and freeze for 1 hour or until firm.
If you don’t have an ice cream churner, divide the mixture into 2 x large ziplock bags and press out all the air. Lay the bags flat on a baking sheet and freeze until firm. Break the ice cream up into chunks and place in a blender or food processor. Process until the ice cream reaches a soft-serve consistency. Transfer the ice cream into the frozen loaf tin, press a piece of baking paper on top to cover the surface and freeze for 1 hour or until firm.
To serve, place the ice cream in the fridge for 15 minutes to soften slightly.
