5 free-range egg yolks
100g unrefined golden caster sugar
350ml full-fat milk
350ml double cream
1 vanilla pod - split length wise - seeds removed (use 2 pods if you like a strong vanilla flavour)
Place the milk into a saucepan and bring to a simmer with the split vanilla pod and seeds. Leave to cool and infuse.
Whisk the egg yolks and sugar until combined.
Reheat the milk, pour half of the hot milk onto the egg yolks and whisk well, then pour back into the saucepan and return to the heat. cook over a low heat, stirring all the time until the mixture will coat the back of a spoon. Remove the vanilla pod and let cool.
Beat the cream into the custard, chill in the fridge for an hour and then transfer to your ice cream machine to churn
When churning is complete, transfer to a container and freeze for a few hours
Although good on its own, this is the base for a number of other ice creams