Prepare ahead to freeze overnight. This is the perfect recipe to accompany other decadent desserts, such as my coconut macaroons or brownies. No churning, and optional vodka makes it a delectable adults only dish!
Place cream and vanilla in a saucepan over medium-low heat. Stir to distribute the vanilla beans evenly, and then simmer for 8 – 10 minutes. Be careful not to boil the cream.
Meanwhile, thoroughly whisk the egg yolks, xylitol and salt together in a heat proof bowl.
Taste the cream after 8 – 10 minutes and it should have a reasonably strong vanilla flavour, but it will intensify upon freezing.
Strain the cream through a mesh strainer into a heatproof jug. Gradually pour the cream into the egg yolks, whisking constantly. This must be done slowly, as adding the hot cream too quickly will cook the egg yolks.
Once completely combined, stir through the vodka if using and then pour the ice cream base into a freezer safe container and freeze for at least 4 hours, best over night.