2 vanilla pods
500ml/16fl oz double cream (see tip)
3 egg yolks
1.Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
Technique: Removing vanilla seeds from pod .Watch technique
0:17 mins2.Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
3.Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.