Serves 8 - 10

568 ml (1 pint) milk

1 vanilla pod

6 egg yolks

175 g (6 oz) sugar

568 ml (1 pint) fresh whipping cream

1.  Bring the milk and vanilla pod almost to the boil. Take off the heat and leave for at least 15 minutes.

2.  Beat the egg yolks and sugar together, stir in the milk and strain back into the pan. Cook the custard gently over a low heat, stirring until it coats the back of a wooden spoon. Do not boil.

3.  Pour into a chilled, shallow freezer container and leave to cool.

4.  Freeze for about 2 hours until mushy.

5. Turn into a large, chilled basin and mash with a flat whisk or fork. Lightly whip the fresh cream and fold into the mixture. Freeze again until mushy then mash again.

6.  Return to the freezer to become firm. To freeze Overwrap according to type of container.

Note Do not whip the fresh cream if using a mechanical churn or cream maker. Agitate chilled custard and unwhipped cream together.

Variations

Chocolate Break up 175 g (6 oz) plain chocolate, heat with the milk, whisking until smooth.

Coffee Stir 60 ml (4 tbsp) coffee essence into made custard.

Strawberry Puree 350 g (12 oz) strawberries with 25 g (1 oz) icing sugar and 10 ml (2 tsp) lemon juice and stir into made custard.