Proper, heavy, creamy, ice cream courtesy of Nigella's Forever Summer
1. Pour the milk into a saucepan. Cut the vanilla pod down its length and, using the tip of the knife, scrape out the seeds. Add the vanilla seeds and pod to the milk and bring almost to the boil.
2. Turn off the heat, cover the pan and leave to steep for 20 minutes.
3. Whisk the egg yolks and sugar together, remove the pod from the milk and pour the milk into the eggy mixture, whisking as you go.
4. Wash out the milk pan and pour the custard mixture back into the cleaned pan and heat, stirring, for 10 minutes or so until the mixture’s thickened.
5. Let cool, stirring every now and again, then chill in the fridge.
6. Just before freezing, whip the cream until thick, but not stiff, and fold it into the custard. Freeze as usual.
7. This recipe is from Nigella Lawson’s ‘Forever Summer’ p. 224.
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