Vanilla bean ice-cream with choc-almond crunch

1.In a large bowl, whisk egg yolks and sugar until light and fluffy.

2.In a medium saucepan, combine milk and cream. Split vanilla bean in half lengthways; scrape seeds from bean. Add bean and seeds to pan; bring almost to a boil.

3.Remove milk mixture from heat; discard vanilla bean. Whisking constantly, gradually pour milk mixture into egg mixture. Return custard mixture to same saucepan; cook over low heat, stirring constantly, until mixture begins to thicken and coats the back of a spoon (do not boil or mixture will curdle).

4.Return custard to same large bowl. Cover surface completely with plastic wrap; freeze about 4 hours or until ice-cream is firm.

5.Line 8cm x 25cm bar cake pan with plastic wrap. Blend or process ice-cream until smooth; spread into prepared pan. Cover with foil; freeze until firm. Turn ice-cream out of pan; cut bar into 12 slices. Serve with shards of choc-almond crunch.

6.In a medium heavy-based saucepan, combine sugar and the water; stir over low heat until sugar dissolves. Increase heat; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until syrup is a deep golden colour. Pour toffee mixture into 20cm x 30cm lamington pan; stand 5 minutes. Sprinkle chocolate over hot toffee, spreading with a palette knife to completely cover toffee. Sprinkle with almonds; refrigerate until set. Break choc-almond crunch into shards.