|Milk||2 Pint (1.2 Liters)|
|Double cream||1 Pint (600 Milliliter)|
|Vanilla sugar||10 Ounce (300 Gram)|
|Milk powder||2 1⁄2 Ounce (65 Gram)|
1 In a pan, add milk, cream and vanilla pod. Bring to a boil.
2 In a bowl, cream the egg yolks and vanilla sugar well, adding in the milk powder.
3 Gently pour the hot milk and cream into the egg yolks and mix well.
4 Heat the mixture stirring constantly until it begins to thicken. (without actually boiling)
5 Remove from the heat when the mixture coats the back of a spoon.
6 Let cool as quickly as possible, stirring occasionally.
7 If using vanilla essence, add it at this stage.
8 Pass the mixture through a fine sieve and freeze in a suitable container.
9 Serve chilled.