Makes 600ml

250ml double cream
250ml milk
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.