Perfect vanilla ice cream

Serves 6/makes about 1 litre

350ml double cream

500ml whole milk

1 plump vanilla pod, split and seeds scraped out a pinch of sea salt

4 egg yolks

100g golden caster sugar

Put the cream, milk, vanilla pod and seeds and salt in a heavy saucepan and slowly bring to the boil. Turn off the heat and leave to infuse for 20 minutes.

Strain the milk and cream mixture through a sieve, pressing firmly to extract all the vanilla flavour. Whisk the egg yolks and caster sugar with electric beaters for a few minutes, until very thick and pale.

Return the infused cream mixture to the heavy saucepan. Bring up to just below boiling point (ie. remove from the heat when the first bubble blips to the surface) and slowly pour on to the egg mixture, whisking constantly.

Wash out the saucepan and pour the custard mixture into it. Place over a very low heat and stir constantly, for about 10-15 minutes, until the custard thickens enough to coat the back of the spoon. Cover the surface directly with clingfilm to stop a skin forming, set aside and leave to cool. Once cooled, chill for an hour, keeping the surface covered.

Pour the chilled custard into an ice-cream maker and churn until the blade stops. Spoon into a pre-chilled ice-cream container, cover and freeze for at least 4 hours, or overnight, until firm.