Ingredients
- 250ml (8floz) full-fat milk
- 125ml (4floz) double cream
- 1 fat vanilla pod (split lengthways)
- 2 egg yolks
- 88g (3¼oz) caster sugar
- Pinch of sea salt
Method
Pour the milk and cream into a large saucepan. Scrape the vanilla seeds, then add the empty pod and heat gently, stirring occasionally, until the mixture begins to steam but not boil
Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the wooden spoon. Do not allow to boil
Pour back in to the boil and set aside from about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture in the fridge
Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4C)
Remove the vanilla pod and pour the mixture into an ice cream machine. Churn according to the manufacturer’s instructions. If making by hand, follow the instructions in the book’s introduction
When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid (to protect the ice cream from surface frosting in the freezer). Freeze until it reaches the correct scooping texture (at least 2 hours). You can rinse and dry the vanilla pods after use, then store them in sugar or use them for future ice cream making or baking
