600ml/1pt double cream
1 vanilla pod, split lengthways
pared zest of 1 lemon
4 eggs, beaten, plus 2 egg yolks
175g/6oz caster sugar
Ways of Working
Put the cream in a heavy saucepan and heat gently, whisking.
Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat until the mixture nearly reaches boiling point. Reduce the heat and cook for 8–10 minutes, whisking continuously, until thickened.
Stir the sugar into the cream mixture, set aside and leave to cool. Once cool, strain the mixture through a sieve.
Slit open the vanilla pod, scrape out the tiny black seeds and stir into the cream. Pour the mixture into a shallow freezing container with a lid, and freeze overnight until set.
Serves 6
