Basic Vanilla Ice-Cream

Place cream and milk in a large saucepan over a medium-high heat. Scrape vanilla seeds from bean and add seeds and bean to pan. Bring just to the boil, then remove from heat and set aside for 5 minutes for flavour to infuse. Remove vanilla bean (see tip).

Meanwhile, beat egg yolks and sugar together in the large bowl of a stand mixer until thick and pale. Gradually beat in warm cream mixture, then clean the saucepan.

Pour mixture back into saucepan. Using a spatula, stir constantly over medium-low heat for 15 minutes or until mixture thickens and coats the back of a spoon.

Strain mixture into a bowl. Cover with plastic wrap directly onto the surface of the mixture to prevent a skin forming. Set aside for 30 minutes, then chill in the fridge for 2 hours.

Transfer to a sealable 2-litre container. Seal and freeze for 6 hours or overnight.

Using a large spoon or ice-cream scoop, break up mixture and transfer to the large mixing bowl of a stand mixer. Beat for 5 minutes or until smooth and creamy. Add flavour options, if desired. Return to the container and seal. Freeze overnight or until firm.