2 cups thickened cream
2 cups milk
2 vanilla beans, split, seeds scraped
9 large egg yolks
1 cup caster sugar
1 tsp freshly ground nutmeg
¼ cup good quality whiskey (or rum)
Combine cream, milk, vanilla pod and seeds in a heavy-based saucepan. Bring to a gentle simmer over medium heat, then remove from heat, cover and set aside for 15 minutes.
In an electric mixer, beat egg yolks and caster sugar in a large bowl for 2-3 minutes or until mixture is thick and creamy. Gradually beat in the milk mixture. Return the custard to the same cleaned pan with the ground nutmeg. Cook over medium-low heat, stirring constantly with a wooden spoon, for ten minutes or until mixture is thick enough to coat the back of a wooden spoon. It is very important not to allow the mixture to boil or it will curdle. Stir in the whiskey and strain through a fine sieve into a large bowl. Once the custard is cold process it according to the icecream maker’s instructions. Depending on the size of the ice cream maker, you may need to divide the custard into to two – mine only makes a litre at a time. Alternatively depending on how many people you have for lunch, you could divide the above recipe in half – if it’s only one of several accompaniments, you only need a spoonful .