(Recipe taken from "Ice-Cream" published by Hamlyn)
Serves 6 (about 1.5 litres)
300ml single cream
1 vanilla pod
4 egg yolks
50g castor sugar
300ml double or whipping cream
1. Put the single cream and vanilla pod into a heavy-based saucepan, set over a low heat and bring to just below boiling point. Remove from heat and leave to infuse.
2. Meanwhile, put the egg yolks and sugar into a heatproof bowl and set over a pan of gently simmering water. Stir with a wooden spoon until thick and creamy, then gradually stir in the scalded single cream, discarding the vanilla pod. (I dried the vanilla pod and put it into my sugar container). Continue stirring for 15 minutes until the custard coats the back of the spoon. Remove the bowl from the heat and leave to cool.
3. Pour the vanilla mixture into a freezer container, cover and transfer to the freezer for about 45 minutes or until slushy. Whip the cream until it just holds its shape (I whipped whipping cream to soft peaks). Remove the vanilla mixture from the freezer, beat thoroughly, then fold in the cream. Return the mixture to the container, cover and freeze for a further 45 minutes, then beat again until smooth. (I added mashed Oreo cookies at this stage)
4. Freeze the ice-cream for at least 1-2 hours. Transfer to the refrigerator for about 30 minutes to soften slightly before serving.
* If using ice-cream machine, follow the recipe till end of step 2. Pour the vanilla mixture into the machine, add the cream and churn and freeze.