Vanilla Ice Cream

• 250 ml double cream
• 250 ml whole milk
• 2 vanilla pod

Pour the double cream and milk into a heavy-based saucepan. Split the vanilla pods lengthways and scrape out the seeds with the back of a knife. Add both the seeds and pods to the pan and slowly bring to the boil.

Meanwhile, beat the sugar and egg yolks together in a bowl. As soon as the creamy milk bubbles up the side of the pan, remove from the heat and slowly trickle the liquid onto