Vanilla ice cream with egg

• 1 vanilla bean
• 700 ml (24 fl oz) milk
• 250

Split the vanilla bean in half lengthways and put into a saucepan with the milk and cream, and bring to the boil. Remove from the heat. Whip the yolks in a bowl with the sugar until creamy. Ladle a little hot cream mixture into the egg mixture, whisking immediately to acclimatise the eggs and prevent them from cooking. Add another ladleful, then add all of it to the cream pan. Return the pan to