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What you need:

4 eggs (yolks only)

100g caster sugar

300ml milk

½ vanilla pod

300ml double cream

What you do:

Carefully separate the egg yolks from the egg whites, then put the yolks into a mixing bowl. (You can use the egg whites to make meringues.)

Add the sugar to the yolks and whisk them together until they leave a trail when you lift the whisk out.

Heat the milk in a saucepan until it begins to bubble, but do not let it boil.

Pour the hot milk over the egg yolks and sugar, whisk together and pour back into the pan. Stir with a wooden spoon until the custard thickens.

Split the vanilla pod open and use the back of the teaspoon to remove the seeds. Pour the cream into a bowl and add the vanilla seeds, stir well with a tablespoon and carefully pour the custard into the cream. Mix well together.

Pour into the ice cream machine and churn until frozen, or follow the instructions below.

If you don’t have an ice cream machine, put the ice-cream into a wide, freezer-proof container, cover and place it in the coldest part of the freezer. After 45 minutes, the sides will have frozen but the middle will still be soft. Mix the ice cream with a fork and then beat well until it is an even thickness throughout. Put the container back in the freezer for another 45 minutes and mix again. Do this once more (putting the container in the freezer for 45 minutes, taking out and mixing), then return the ice cream to the freezer until frozen.

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