- 2 cups/473 ml whipping cream
- 2 cups/473 ml whole milk
- 2 vanilla beans
- 9 large egg yolks
- 1 cup/200 g granulated sugar
- 2 cups/450 g assorted fresh berries
- Combine the cream and milk in a heavy-based medium saucepan. Using a small sharp knife, split the vanilla beans in half lengthwise and scrape the seeds from the vanilla beans into the milk mixture, then add the beans to the milk mixture.
- Bring to a gentle simmer over a medium heat. Cover and steep for 15 minutes. Place the egg yolks and sugar in a large bowl and whisk for 2 to 3 minutes or until the mixture is thick and creamy.
- Gradually whisk the milk mixture into the egg mixture to blend. Return the custard to the same saucepan.
- Cook the custard over a medium to low heat, stirring constantly, for about 10 minutes, or until the custard coats the back of the spoon. Do not allow the custard to boil or it will curdle. Strain the custard through a fine-meshed sieve and into a large bowl.
- Set the bowl of custard over another large bowl of ice water and stir the custard until it is cold. Pour the custard into an ice cream machine and process according to the manufacturer's instructions. Scoop the ice cream into bowls and serve immediately with fresh berries.