Neopolitan Ice Cream

Method

Tap a step when it's done.

1. 1In a saucepan over medium heat, combine the vanilla bean and scrapings with the milk. Bring to a gentle boil. Remove from heat and let steep, covered, for 20 minutes. Discard vanilla bean.
2. 2Beat egg yolks and sugar with an electric mixer on medium-high speed until thick and pale, about 3 minutes.
3. 3Bring milk mixture to a simmer over medium-high heat. Slowly pour 1/2 cup hot milk mixture into egg yolk mixture, beating on low speed until blended. Continue adding milk 1/2 cup at a time, beating until incorporated after each addition.
4. 4Return mixture to saucepan. Stir with a wooden spoon over low heat until mixture is thick enough to coat the back of the spoon. Custard should retain a line drawn across the back of the spoon with your fingertip. Takes about 3 minutes.
5. 5Remove pan from heat and stir in cream.
6. 6Pour custard through a sieve into mould. Allow to cool to room temperature. Cover with aluminium foil and freeze - 4 hours if making layers, 6-8 hours to serve.

Raspberry Ice Cream

1. 7Push raspberries through a sieve, discard the seeds.
2. 8Beat the egg yolks and sugar with an electric mixer until thick and creamy.
3. 9Heat the cream in a saucepan over low heat to just below boiling point.
4. 10Add egg yolk mixture to saucepan and whisk until thickened. Do not boil. Remove from heat and cool slightly.
5. 11Add raspberry puree and mix until combined.
6. 12Remove foil covering from vanilla bean ice cream and pour over raspberry ice cream. Cover with aluminium foil and freeze - 4 hours if making layers or 6-8 hours for serving.

Chocolate Ice Cream

1. 13Melt chocolate in microwave at 50% power, stirring with a metal spoon every minute. Set aside.
2. 14Beat eggs and sugar until thick and creamy. Add chocolate and beat until combined.
3. 15Beat cream until soft peaks form. Fold into chocolate mixture.
4. 16Remove foil from raspberry layer and pour over chocolate ice cream. Put lid on mould and freeze for 6-8 hours or overnight.
5. 17As shown in the photo, I served this with blackberries and strawberries but you can use your favourite fruit or just enjoy the ice cream by itself.