300 ml cream
200 ml milk
2 vanilla beans, seeds scraped
⅓ cup sugar
4 egg yolks
1 Tbsp cornflour
300 g white chocolate, finely chopped
- Put cream, milk, beans and seeds in a medium heavy-based saucepan and bring slowly to a simmer. Remove cream mixture from heat and stand until lukewarm.
- Put sugar, egg yolks and cornflour in a medium mixing bowl and whisk until well combined. Slowly strain lukewarm cream mixture into egg mixture and gently whisk until combined. Return mixture to pan and stir over a low heat until it thickens slightly. Remove from heat, add white chocolate and stir until it is completely melted and mixture is smooth.
- Pour mixture into a shallow metal tin and freeze for 45 minutes or until ice crystals form around the edge. Put mixture in a food processor and churn until creamy. Return mixture to tin and put back in freezer. Repeat this process 2-3 times. When complete, freeze for another 6-7 hours or until ice-cream is firm.