Vanilla Ice Cream with Galbani Mascarpone

Place a sealed container to cool in the freezer.

Cut the vanilla pod in half using a sharp knife and scoop out the tiny black seeds and place in the blender. Pour half of the milk in the blender and blend for 2-3 minutes.

Put the Galbani Mascarpone into a large bowl and add the rest of the milk and caster sugar. Gradually add the vanilla mixture and whisk until you get a smooth creamy consistency.

Remove the container from the freezer and pour in the mixture. Seal the container and freeze for at least 2 hours.

After 2 hours, take your mixture out of the freezer. Using a hand blender or whisk stir the cream mixture together to break up the crystals. Seal the container and place your mixture back in the freezer for another 2 hours. Repeat this step every 2 hours until your mixture is thick and smooth. Freeze for at least 6 hours before serving.