Jersey Milk Ice Cream

Ingredients

• 3 cups (750ml) thickened cream

• 1 cup (250ml) Gippsland Jersey Milk

• 1 vanilla bean, split, seeds scraped

• 8 Greens free-range egg yolks

• 2/3 cup (150g) caster sugar

Method

1. Combine cream and Gippsland Jersey Milk in a large saucepan. Add vanilla seeds and bean, place over medium heat. Bring to a simmer & remove from heat, discarding the vanilla bean. 

2. Using an electric mixer whisk the egg yolks and sugar in a large heatproof bowl until pale and creamy.

3. Slowly add the cream mixture to the egg mix whilst continuing to whisk.  Pour into a clean saucepan and return to low heat.

4. Stir and gently cook for approx 10 mins, until the custard thickens (it should coat the back of a spoon). Set aside to cool.

5. Strain the custard through a fine sieve into a shallow loaf tin. Cover with foil and place in the freezer for 6 hours or until firm.

6. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the loaf tin, cover with foil and place in the freezer for 3 hours or until firm. Serve with your favourite stone fruit or just indulge.