Made with pure Luna Vanilla beans for a creamy, aromatic finish.
✨ Ingredients
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2 cups (500 mL) thickened cream
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1 cup (250 mL) full-cream milk
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¾ cup (150 g) caster sugar
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1 whole Luna Vanilla bean, split and seeds scraped (or 2 tsp Luna Vanilla Extract)
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5 large egg yolks
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Pinch of sea salt
🥄 Method
1️⃣ Infuse the flavour
In a medium saucepan, combine the cream, milk, half the sugar, the split vanilla bean, and scraped seeds.
Warm gently over medium heat until the mixture begins to steam (do not boil).
Remove from heat, cover, and let the vanilla infuse for 30 minutes.
2️⃣ Whisk the yolks
In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and creamy.
3️⃣ Temper and cook
Slowly pour the warm cream mixture into the yolks, whisking constantly.
Return the custard to the saucepan and cook over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon (around 82–84 °C).
4️⃣ Chill completely
Strain through a fine sieve into a clean bowl to remove the vanilla pod and any solids.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
5️⃣ Churn and freeze
Churn in an ice cream maker according to the manufacturer’s instructions.
Transfer to a container and freeze for a minimum of 4 hours, or until firm.
🌿 Serving Suggestions
Serve scoops with fresh berries, warm apple crumble, or drizzle with a touch of Luna Vanilla Extract for extra richness.
Tip:
If you prefer a deeper vanilla profile, use both Luna Vanilla Extract and the scraped bean together — the result is pure, velvety indulgence.
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