Step 1

Place a 1.25L (5 cup) metal loaf pan in the freezer. Place the cream and milk in a saucepan. Scrape the vanilla seeds into the pan. Add the vanilla bean. Bring to the boil. Set aside for 5 minutes to cool slightly. Remove the vanilla bean.

Step 2

Use a balloon whisk to whisk the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Whisk in the cream mixture.

Step 3

Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 10-15 minutes or until custard thickens and coats the back of the spoon.

Step 4

Transfer the custard to a medium heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool slightly. Place in the fridge for 2 hours to chill.

Step 5

Pour the custard into the prepared pan. Cover with foil and place in the freezer for 6 hours or until almost set.

Step 6

Meanwhile, to make the toffee, line a baking tray with baking paper. Stir sugar and water in a saucepan over a low heat until the sugar dissolves. Bring to the boil. Simmer, without stirring, for 8-10 minutes or until dark golden. Pour evenly over the lined tray. Set aside for 10 minutes to set. Coarsely chop toffee.

Step 7

Use a metal spoon to roughly break up the ice-cream. Use an electric beater to beat the ice-cream in a bowl for 3 minutes or until smooth and pale. Fold in one-third of the toffee. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.

Step 8

Divide the remaining toffee among glasses. Top with the ice-cream.