In a heavy pan beat the sugar and egg yolks until white.
Infuse the vanilla pod in the milk and bring to just boiling. Pour carefully onto the egg mixture, whisking all the time. Return to heat and cook gently until the custard coats the back of a spoon, still whisking all the time. Do not boil. Strain and add the cream to halt the cooking process. Cool.
When cool add the Malibu and place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir well. Serve garnished with orange segments.
© 1984 All rights reserved. Published by Jon Croft.