Instructions

• Make custard:
• 01 Add the cream and milk into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the creamy milk mixture. Bring slowly to a simmer and remove from the heat.
• Mix egg yolks and sugar:
• 02 Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Now add half the warm creamy milk mixture, whisking continuously, pour this mixture back into the remaining pan of warmed liquid and heat slowly, stirring continuously until the mixture is thick enough to coat the back of a wooden spoon (can take up to 6-8 minutes or so).
• Sieve:
• 03 Pour custard through a fine sieve into a bowl set in a larger bowl full of iced cold water. Let the custard cool.
• Freeze:
• 04 If you have an ice cream maker follow the instructions or tip into a suitable plastic container and place in the freezer; removing every two hours breaking up the ice crystals with a large whisk.
• Serve:
• 05 Always allow to soften before scooping into traditional ice cream balls.