Serves 8

400 ml (3/4 pint) milk

1 vanilla pod

1 egg, size 2, plus 4 egg yolks

175 g (6 oz) caster sugar

300 ml (10 fl oz) fresh double cream

225 g (8 oz) frozen blackcurrants, thawed

125 g (4 oz) icing sugar

1. Bring the milk and the vanilla pod almost to the boil. Take off the heat and infuse for about 10 minutes.

2. Whisk together the eggs, egg yolks and caster sugar until thick and pale. Strain on the infused milk (wash vanilla pod and dry for re-use). Stir over a low heat without boiling until the mixture thickens a little, cool.

3. Lightly whip the fresh cream and fold into the cooled custard. Pour into a square or oblong rigid freezer container to give a depth of 5 cm (2 inches). Freeze for about

3 hours until mushy. Remove and whisk. Freeze for a further 3-4 hours.

4.  Meanwhile in a blender puree together the uncooked blackcurrants and icing sugar. Sieve to remove pips.

5. Take dairy ice cream out of the freezer and whisk again to a spreading consistency. Spoon a layer back into the freezer container. Pour over some of the blackcurrant puree. Continue to layer. Return to freezer.

6. To serve, allow to soften in the refrigerator for about 1 hour.

To freeze Overwrap according to type of container.