Categories: October, ice cream

Ingredients

• 1 vanilla pod, split
• 5 medium egg yolks
• 125g caster sugar
• 284ml carton double cream
• 225ml milk

Directions

1. Scrape the vanilla seeds into a large heatproof bowl and add the egg yolks. Whisk until pale.

2. Put the sugar and 50ml water into a saucepan. Heat gently, stirring, to dissolve the sugar, then increase the heat and cook until it turns a dark caramel. Remove from the heat. Carefully add the cream (it will spit!), then the milk. Return to the heat, stirring to melt the caramel.

3. Gradually pour into the egg yolks, stirring to mix together. Return to the pan and cook over a gentle heat stirring until it just coats the back of a spoon. Cool, then strain into a shallow freezeproof container. Freeze until the mixture is frozen at the edges. Beat with an electric whisk. Refreeze, and repeat 1-2 times, until it is smooth and frozen, about 4 hours. Or churn in an ice cream machine following manufacturer’s instructions, then freeze.

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