Step 1

Pour milk into a medium saucepan, add vanilla pod and seeds and bring to the boil over medium heat. Once boiling, remove from heat, cover and leave to infuse for 15 minutes.

Step 2

Meanwhile, whisk egg yolks, 75g of the sugar and cornstarch together in a medium bowl.

Step 3

Put the saucepan of milk over a low heat. When just simmering, use a slotted spoon to remove the vanilla pod. While whisking, pour the hot milk mixture into the egg yolk mixture.

Step 4

Pour mixture into the saucepan and bring to the boil over a medium–high heat, whisking constantly until the mixture thickens.

Step 5

Pour ice cream base into the tub then place in an ice bath to cool.

Step 6

Once cool, place storage lid on tub and freeze for 24 hours. 

Step 7

The next day, make a caramel for mix-in. Line a baking tray with baking paper. Place 50g sugar in a small saucepan and cook over medium heat, without stirring, until sugar is a golden caramel. Pour hot caramel onto lined tray to cool. Once completely cool, roughly chop the hard caramel into small pieces.

Step 8

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 9

Select ICE CREAM. 

Step 10

Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the caramel pieces to the hole* and process again using the MIX-IN program.

*It’s fine if level is above MAX FILL line.

Step 11

Once processing is complete, remove ice cream from tub and serve immediately.