1 tsp vanilla bean paste
6 egg yolks
⅔ cup caster sugar
If you have an ice-cream maker that requires the container to be frozen, freeze overnight.
Put vanilla and milk in a saucepan. Stir over a medium heat until mixture comes to a simmer.
Put egg yolks and sugar in small bowl of an electric mixer and beat for 2-3 minutes or until thick and creamy. Continue to beat while drizzling in hot milk mixture. Transfer to a large heatproof bowl. Place bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.
Cook, stirring constantly, for 25-30 minutes, or until mixture is thick enough to coat the back of a spoon. Cool. Cover mixture with plastic wrap and refrigerate for 3-4 hours. Stir cream into mixture.
Churn mixture in an ice-cream maker for 35-40 minutes. Alternatively, pour mixture into a metal tin and freeze for 2-3 hours until semi-frozen. Process in a food processor until smooth. Pour back into tin and freeze again until semi-frozen. Repeat this process once more, to reduce ice crystals.
Tip: Mixture can be made up to 2 days ahead and refrigerated.