Makes approximately 600ml

If you are new to our ice cream recipes and technique using the microwave please read here first.

5 extra large (61g) egg yolks
110g caster sugar
500g cream
1 vanilla pod – split and scraped

Put the cream and vanilla pod into a large microwave safe bowl and microwave on high and bring to the boil [approximately 8 minutes if the cream is straight from the fridge].

In the mean time, whisk the egg yolks and sugar together. Immediately the cream has boiled, whisk it into the egg yolk/sugar, return it to the microwave safe bowl and microwave it on medium low for 30 seconds. Whisk, allow to stand for a few minutes to further infuse the vanilla beans. Strain pressing hard against the vanilla beans to extract the maximum, chill and churn.