Vanilla Ice Cream

• 10 egg yolks
• 200 g (7 oz heaped ¾ cup

Whisk the egg yolks and sugar until pale and creamy. Bring the milk to the boil with the vanilla bean and seeds. Remove the milk from the heat as soon as it boils and pour it onto the egg and sugar mixture, whisking all the time.

Pour the combined mixture into a saucepan and stir over low heat for about 20 minutes until the temperature reaches 72°C (162°F), or coats the