Homemade Vanilla Ice Cream

• 500 mls (18 oz) full-cream milk
• 1 vanilla pod

Scald the milk with the vanilla pod, and pour it over the egg yolks, beaten first with the sugar. Beat the mixture continuously, strain it into a bowl set over, but not touching, simmering water. Add the cream, and stir until the custard thickens.

Rinse the vanilla pod, split it, and stir the seeds into the custard. Once cool, freeze the custard in an ice-cream maker, sorbetière, or the