Homemade Vanilla Ice Cream

Step 1:

Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar (and cornflour if using it) until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - (DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE). When you see a film form over the back of your spoon it's time to remove the saucepan from the heat. When the custard base is cold stir in the cream and transfer to a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time).

Step 2:

Take the bowl out of the freezer and beat the ice cream mixture on medium in you stand mixer until it's creamy once again (to dislodge and break up the ice crystals that have formed).

Step 3:

Put it back in the freezer for another half hour, then remove and once again beat on medium low. Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.

Step 4:

Put the mixture back into the freezer for a final time until it's ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you're making and also how you like the consistency of your ice cream (some people like it softer, some harder).