Ingredients

Method

Makes about 600ml

Place the clotted cream and double cream in a heavy based saucepan with the vanilla pods (split). Gently bring to the boil.

Combine the sugar and egg yolks in a large bowl , mix well then pour the cream mixture onto the sugar and egg yolks (while still hot) and whisk.

Pass through a fine sieve into a clean heavy based saucepan and cook over a very low heat, stirring constantly until the mixture coats the back of a wooden spoon. (do not leave or stop stirring.) This is basic creme anglais.

Cool the mix quickly by placing over a bowl of iced water and chill thoroughly.

Pour the chilled mix into an ice-cream machine and churn.

When the ice-cream is almost firm you can transfer it to a solid plastic container, seal well and put in the freezer. If you do not have an ice-cream machine, place in a shallow container and beat 2-3 times during the freezing.

Soften the ice-cream for about 10 minutes at room temperature before serving.