Vanilla Ice-Cream

Ingredients

500ml milk
250ml double cream
1 vanilla pod, split and seeds scraped, seeds reserved
½ tsp salt
5ml vanilla essence
8 egg yolks
150g sugar


Method

    Heat the milk, cream, vanilla seeds, vanilla essence, salt and 75g of the sugar in a pan. Bring to a simmer and once simmering, remove from the heat, cover with clingfilm and leave for 30 minutes to infuse.
    Bring the mixture back to the boil. Whisk the egg yolks and the rest of the sugar together, then pour the hot cream onto the yolks whisking all the time.
    Transfer the mixture to a pan and cook out the custard until it easily coats the back of the spoon. Pass the mixture through a fine cloth into a bowl, cover the bowl with clingfilm and chill in the fridge for 20 minutes. Churn in an ice-cream maker and then freeze.