Vanilla ice-cream prepared with vanilla pods and lots of fresh cream and a rich custard is one of the simplest but best ice-creams you can have, loved by both young and old. It also makes a great accompaniment to countless desserts.
Prep: 30 minutes
Cook: 1 litre
6 egg yolk
250g caster sugar
2 vanilla pods
500ml double cream
Custard: Place the milk in a sauce pan. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk. Place the milk over a low het and slowly bring it to a strong simmer then remove it from the heat. Remove the pods from the milk.
Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy. While whisking gradually add all the hot milk.
Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Be careful not to overheat the milk as you will end up with scrambled eggs. Remove it from the heat and leave it to cool.
Vanilla Ice-Cream: When the custard has cooled whisk in the cream until well combined. Place the mixture in an ice-machine and churn it until thickened, then place in a freezer proof container and freeze until ready to serve. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.