Prep. time: A few minutes
Cooking time: 20 minutes
+ Freezing time in the ice cream maker

1. Boil the milk and cream together with the vanilla pod and leave to infuse for 10 minutes.
2. Meanwhile, whisk the egg yolks and sugar until light and pale.
3. Pour the hot mixture over the egg yolks, whisking constantly, then return to the saucepan.
4. Place over low heat to thicken, stirring constantly with a wooden spoon. Do not let the mixture boil.
5. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain immediately.
6. Remove the vanilla pod and scrape out the seeds into the custard.
7. Leave to cool. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.