Step 1: You will need
- 100 g caster sugar
- 4 egg yolks
- 300 ml milk
- 300 ml double cream
- 2 vanilla pods
- 1 ice cream maker
- 1 heavy based pan
- 1 whisk
- 1 chopping board
- 1 knife
- 1 large bowl
- 1 Tupperware for storing
Step 2: Heat the milk
Place the pan on a medium heat, add the milk and bring it to just under boiling point. Do not allow to over heat or it will spoil the sauce later on.
Step 3: Whisk sugar and eggs
Place a damp towel on your work surface and put the bowl on top. Add the sugar and egg yolks and whisk together until thoroughly combined.
Step 4: Add milk and transfer to pan
When the milk has heated up pour it, little by little into the bowl of eggs and sugar, whisking all the time and transfer back to the pan.
Step 5: Heat and transfer
Place the pan back onto a medium heat and while continuously stirring, gently allow it to thicken, which should take about 3-5 minutes. Once thickened pour it back into the large bowl and set aside to cool down.
Step 6: Combine vanilla and cream
Place both vanilla pods onto the chopping board and slice one lengthways. Split the pod open, scrape out the pulp onto the tip of your knife and transfer it to the bowl of cream.
Repeat exactly the same process with the other pod.
Next pour the cream and pulp into a large bowl and whisk to combine.
Step 7: Make the ice cream
Pour the mix into the ice cream maker and switch on the machine. Churn for roughly 20 minutes
Step 8: Freeze
After churning transfer the ice cream into some Tupperware. Place it the freezer until it sets.
Step 9: Serve
Scoop some ice-cream into a serving bowl, garnish with a hint of greenery and serve.