You will need an ice cream maker and you’ll find it useful to have a cooking/candy thermometer, although it can be made without one.

Makes 1 Litre
250 ml full cream milk
500 ml pouring cream. This should be pure/pouring cream which has a fat content of 35% and isn’t ‘thickened’.
1/2 tsp salt flakes
110 g caster sugar
1 vanilla pod
55 g egg yolk (about 4 yolks)

Place the milk, cream, salt and sugar into a medium sized saucepan.
Take a sharp knife and slice the vanilla bean in half lengthways. Scrape out the seeds with the blunt edge of the knife.
Place the seeds and the pod into the milk mixture.
Place the egg yolks into a small bowl and break them up with a wooden spoon. Don’t whisk them, you want to break them up without incorporating any air.
Put the milk mixture over a medium heat. Stir and bring the heat up to 55 C. If you don’t have a thermometer, you are looking to dissolve the sugar but without letting the mixture boil.
Slowly pour about half of the warmed milk and cream mix onto the egg yolks, stirring the yolks all the time to ensure that the yolks do not cook. Tip this mixture back into the saucepan so that all of the ingredients are now in the saucepan.
Return the saucepan to the heat and stir until the mixture reaches 78 C. If you don’t have a thermometer, watch for small bubbles forming around the side of the saucepan. The mixture should also (ever-so lightly) stay on the back of your spoon and you should be left with a trail if you run your finger through it.
Strain the mixture into a container to remove any lumps of egg but replace the vanilla pod back into the strained custard mixture.
Chill the custard in the fridge for at least 24 hours.
Churn the chilled mixture in your ice cream maker according to the manufacturers instruction.

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