Fills 2 x 500g tubs
Prep: 15 min (and 45 min churning)
Cook: 20 min

Ingredients

2 vanilla pods

450ml whipping cream

150ml whole milk

6 organic, free-range egg yolks

100g caster sugar

Method

Split the vanilla pods lengthways and place in a medium pan with the cream. Bring slowly to the boil, giving the vanilla a good bash to release the seeds, and immediately remove from the heat. Cover and leave to infuse.

Beat the egg yolks and sugar together until smooth and fluffy. Strain the hot vanilla cream into the egg mixture, whisking constantly as you do. Pour back into the pan and cook over a very low heat, stirring constantly with a wooden spoon, until the custard turns thick and voluptuous. This takes about 15 minutes and needs constant vigilance. Do not let the custard boil. If you see a blip erupt on the surface, remove from the heat and whisk vigorously to disperse. It should be thick enough to coat the back of a spoon and a leave a clear trail when you draw a finger through it.

Pour the custard into a bowl, cover with clingfilm and leave to cool. Pour and scrape into the bowl of an ice-cream maker and churn for 20-30 minutes until firm. Transfer to a lidded plastic box, cover with waxed paper and the lid. Leave for at least an hour.

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