Jersey Milk Ice Cream

Ingredients
  3 cups (750ml) thickened cream
  1 cup (250ml) Camperdown Dairy Jersey Milk
  1 vanilla bean, split, seeds scraped
  8 Green Family free range egg yolks
  2/3 cup (150g) caster sugar

 Method
Combine cream and Camperdown Dairy 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. 

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

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

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

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.

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.