Gooseberry crumble ice cream

• 450 ml double cream
• 450 ml whole milk
• 1 vanilla pod

To make the ice cream, pour the cream and milk into a large saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds with the point of the knife. Add the seeds and pod to the pan. Bring to the boil, then immediately turn off the heat.

In a large bowl, whisk the egg yolks and caster sugar together until pale. Pour in the milk and cream mixture, whisking immediately. When