Vanilla Ice Cream

• 575 ml/1 pint milk
• 1 split vanilla pod, scrape out seeds

Bring milk and vanilla pod and seeds to boil. Leave to infuse for 10 minutes. Whisk egg yolks and sugar until white and fluffy. Strain the milk and bring back to boil. Pour on yolks whisking at the same time. Return to clean pan and over a very low heat, cook until mixture thickens and coats the back of a spoon. Strain, cool and add whipping cream or yoghurt and freeze.

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