• 300 ml (10½ fl oz) milk
• 300 ml (10½ fl oz) pouring (single) cream
• 2 vanilla beans, split
• 5 egg yolks
• 110 g (3¾ oz/½ cup) caster (superfine) sugar
• 40 g (1½ oz) stabiliser
• sea salt flakes

Place the milk, cream and halved vanilla beans in a saucepan and bring to the boil. Remove from the heat and keep warm. Remove the vanilla bean halves.

Place the egg yolks, sugar and stabiliser in the bowl of an electric mixer and whisk until light and pale. While whisking continuously, gradually add the hot milk mixture until well combined. Chill over ice, then pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze until required.