Vanilla ice cream

Place cream, milk and vanilla bean and seeds into a medium heavy-based saucepan. Heat until mixture just starts to simmer.

Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk cream into the egg mixture.

Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

Attach the scraper paddle and thermal ice cream bowl to the planetary mixer.
Set the mixer to fold/kneading setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.