VANILLA ICE CREAM
250ml double cream
1 vanilla pod
6 egg yolks
100g caster sugar
Mix the cream and milk in a saucepan and heat gently.
Split the vanilla pod and scrape the seeds into the pan.
Meanwhile, whisk the egg yolks and sugar in a bowl until thick and pale yellow.
Pour the cream onto the egg mixture and stir until blended.
Return to the saucepan and cook over a low heat, stirring continuously, until it has thickened to a custard.
Pass the mixture through a fine sieve and allow to cool, then churn.
Serve rounded scoops in clear drinking glass with short stem. Two long biscuits atop.
Sit onto folded linen napkin on a coloured plate. With a selection of wafers and biscuits.