Rich vanilla ice cream

Combine sugar, water and cream of tartar in a saucepan. Bring to boil and cook until syrup spins a light golden thread. Do no overcook.
Whisk egg yolks until fluffy and gradually add syrup, beating constantly until mixture thickens and turns a pale cream colour.
Scrape pulp from vanilla bean and add to egg yolks with cream. Stir to blend thoroughly.
Prepare in an ice cream maker, according to manufacturer’s instructions or make by hand. Place ice cream in a freezer tray and freeze until starting to set around edges.
Remove from freezer, turn into a chilled bowl and beat to break up ice crystals. Return to freezer tray and freeze. Repeat twice, then leave to freeze completely.
Remove from freezer 15 to 20 minutes before serving and leave in refrigerator to soften slightly.
TOTAL KILOJOULE COUNT: 28 680 kJ (6 855 Cal).