Basic Vanilla Ice Cream

Ingredients

300ml milk (use full milk, for semi-skimmed substitute a Tbsp or two of cream)

1 vanilla bean (or 1 tsp good quality vanilla essence)

100g sugar (50g + 50g)

3 egg yolks

250ml whipping cream (36% fat), chilled

Cut the vanilla bean in half lengthways, scrape out the seeds and add seeds and pod to the milk and half the sugar in a saucepan. Heat till nearly boiling. Remove from heat and lay stand for 15 minutes or more for the flavour to develop.
In a heat proof bowl beat the egg yolks with the remaining sugar till pale and thick (a ribbon trail of mix across surface should hold its shape). Bring the milk back to boiling point and then slowly pour into egg yolk whisking steadily as you go.
The bowl can now be put over simmering water - or if confident it can go into a heavy saucepan over very, very low heat, ideally use a heat diffuser. Stir the custard frequently, or constantly, while heating. Heat to 85℃. If you have no thermometer heat until the custard coats the back of a spoon and if you draw a finger over the coated spoon it should leave a clear line. Don't overheat the custard or it will curdle.
Once custard has heated enough and custard is thick enough, remove from heat and put the base of the bowl in cold water. Stir occasionally and allow to cool back to room temperature.
Transfer to fridge and chill - this can be overnight.
Start the ice cream machine, mix the the cream and custard after removing the vanilla bean. Pour into machine and churn until the consistency of whipped cream

Ices, the definitive guide Caroline Liddell and Robin Weir