Make a delicious custard base for ice cream.


  • 250 ml milk
  • 1 vanilla pod (split in half)
  • 4 egg yolks
  • 50 g caster sugar
  • 250 ml whipping cream



  • In a small saucepan, scald the milk (bring to just under boiling point) with the vanilla pod over moderate heat.
  • Remove the pan from the heat, cover it and leave the milk to infuse for 20 minutes.
  • In a medium-sized mixing bowl, beat the egg yolks and sugar together with a wooden spoon until they're well mixed.
  • Strain the milk onto the egg mixture, stirring constantly.
  • Pour the mixture back into the saucepan and place it over low heat.
  • Cook, stirring constantly, for 2-3 minutes or until the custard has thickened slightly and will coat the back of the spoon.
  • Don't let the custard boil, or it will curdle.
  • Remove the pan from the heat and pour the custard through a strainer into a bowl.
  • Set aside to cool, stirring occasionally.
  • In another medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it begins to thicken.
  • Fold the cream into the cooled custard.
  • Cover the bowl and put it into the fridge to chill.
  • When the custard is cold, put it into an ice cream container and freeze.