Vanilla Ice Cream
|Milk||18 Fluid Ounce (500 Milliliter)|
|Whipping cream||7 Fluid Ounce (200 Milliliter)|
|Caster sugar||6 Ounce (175 Gram)|
|Vanilla pods||2 , split open|
Put the milk, cream, half the sugar and the vanilla pods into a saucepan and bring to the boil.
Remove from the heat and leave to infuse for 20 minutes.
Beat the egg yolks with the rest of the sugar until the mixture lightens in colour.
Remove the vanilla pods and pour the hot milk onto the egg mixture, whisking continuously.
Return the mixture to the pan and stir over low heat until the custard thickens and coats the back of a spoon then pass through a fine-mesh sieve.
Cool in the refrigerator, stirring from time to time, and then churn in an ice-cream maker.