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1
Whisk egg yolks and sugar till pale and creamy.
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2
Heat 1/2 the cream with split vanilla bean till simmering.
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3
Add in warm cream mix to the egg and sugar mix, and cook over a pot of simmering water till the mix is thick and coats the back of a wooden spoon.
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4
Remove from heat and strain into a clean bowl.
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5
Add in remaining cream.
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6
Scrape seeds from vanilla bean, leave both seeds and bean in the mix to macerate till cold.
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7
Remove bean.
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8
Your mix is now ready to be used - freeze in icecream machine or possibly bowl as is or possibly add in your preferred flavour.
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9
(NB: As vanilla beans are expensive omit vanilla bean if flavour to be used is likely to overpower the subtle vanilla flavour.
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10
Vanilla beans can be dry and reused or possibly store in your sugar container for vanilla sugar.)
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11
Fresh Berry Ice cream:Puree berries in food processor and push through sieve to produce a coulis.
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12
Add in coulis to anglaise mix and stir well.
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13
Place mix in icecream machine or possibly bowl and freeze according to manufacturers instructions.
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14
Once it starts to freeze, take out and mix again, then place back into the freezer.
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15
Serve with fresh berries.
