Ingredients
2 vanilla pods
500ml/16fl oz double cream (see tip)
70g/3oz sugar
3 egg yolks
Method
1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, add the sugar and stir to dissolve it.
2. Whisk the egg yolks in a large bowl then strain the cream onto them, stirring constantly.
3. Pour the ice cream into another bowl through a fine sieve and whisk in the vanilla seeds. Pour into an ice cream maker or large freezer proof dish. Freeze until set. It normally takes around 2 hours.
Tip: Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there s no need to stir it. Ideal for anyone without an ice cream maker.
