Yoghurt Ice Cream with Vanilla, Walnuts and Dates

For the Ice Cream

• 125 g (4 oz/½ cup) caster (superfine) sugar

Beat the sugar, cornflour, salt and eggs in a large bowl into a smooth mixture. Heat the milk and the vanilla seeds and beans and leave to steep for 10 minutes. Strain the hot milk over the egg mixture, while stirring. Return everything to the pan and heat, while stirring, until it thickens into a nice custard. Leave the custard to cool and stir in the yoghurt. Place in the refrigerator to full