Ingredients

Steps

• Halve the vanilla pods lengthways and scrape out the seeds.
• Add pods to 500ml of cream, bring to a boil, then stir in 70g of sugar until dissolved.
• Whisk 3 egg yolks in a large bowl and slowly add the hot cream mixture while whisking.
• Strain the mixture through a fine sieve and whisk in the reserved vanilla seeds.
• Pour into a freezer-proof container and freeze for 2 to 3 hours until set.