Do

1. Place milk, half the cream, salt, sugar and vanilla bean paste into the TM bowl and warm 6 min/80ºC/speed 3.

2. Cool in the bowl for at least 15 minutes. Blend 10 sec/speed 3.

3. Pour into flat container and freeze several hours until solid.

4. Whip remaining cream, 20-40 sec/Butterfly/speed 4 or until soft peaks hold. Remove from bowl and set aside.

5. Break frozen mixture into chunks and place into TM bowl. Blend 1 min/speed 9 with the aid of the spatula.

6. Fold through the whipped cream, pour or spread into container and freeze until ready to serve (with or without the dessert syrup).

7. Vanilla Rumt Syrup;

8. Place all ingredients into TM bowl and cook 5 min/100ºC/speed 2 with MC off. Cool before using. This will keep in the fridge in a glass jar indefinitely.

9. Serve with the ice cream or use as a pick me up in a glass of ice cold milk!