Lace Crêpes with Cardamom Ice Cream

For the Cardamom Ice Cream

• 1¼ cups (300 ml) milk
• 1 vanilla bean, split and scraped of seeds

Make the cardamom ice cream: In a medium saucepan, bring the milk almost to a boil. Add the vanilla bean and the seeds and set aside to steep for 10 minutes.

In a medium bowl, whisk the egg yolks with the superfine sugar until foamy white. Strain the milk mixture into the egg yolk mixture and stir thoroughly.

Pour the mixture back into the saucepan and stir on low heat until it