1 Big vanilla bean
3 cups of cream
1 cup milk
1 1/2 cups sugar
3 large eggs
With a knife, slice the vanilla bean in half, length-ways. Scrape the seeds into a large heavy saucepan and add cream, milk and sugar. Bring to the boil, stirring occasionally, then remove from heat.
In a large bowl lightly beat the eggs. Add hot cream mixture to eggs in a slow stream, whisking. Return to pot. Cook custard over moderate heat until a film appears on the back of a spoon.
Pour custard through a sieve into a bowl and chill.
When cool, place in ice cream churn - you'll probably need to do two batches as this recipe is rather large.
We made this for dinner at Z and R's last night, and threw in some hokey pokey after the churn had finished. In another batch we threw in 4 fresh passionfruit. Both were what dad describes as triumphant. So super gooood!