Instructions: In a large heavy saucepan combine the cream and milk.

Scrape the vanilla seeds out of the pods into the pan using a knife then add the pods.

Heat until just below boiling point.

Beat the egg yolks and sugar together slowly for 10 minutes until pale and thick.

Pour a little of the warm cream into the egg yolks and combine.

Return to the saucepan and cook gently over low heat stirring constantly to prevent the mixture curdling.

When it has thickened and is almost at boiling point pour into a bowl and cool.

Pour into an ice cream machine and churn until frozen or freeze in a suitable container.

Serves 10

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