Strawberry ice cream

(serves 6, about 1 litre)

  • 8 egg yolks
  • 125 g sugar
  • 1 vanilla pod
  • 375 ml milk
  • 250 ml cream
  • 800 g fresh strawberries, chopped very finely in a food processor

Beat the egg yolks and sugar until they thicken and turn a light colour. Cut open the vanilla pod and scrape out the seeds with a knife. Put the pod and seeds in the milk. Heat to just before boiling point. Remove the pod and pour the warm milk onto the egg yolk mixture. Beat well. Pour the mixture back into the pan. Keep stirring over low heat until it coats the back of a wooden spoon – now it’s custard. Pour the custard into a clean bowl and leave to cool in the fridge. When chilled, add the cream and strawberries and mix well. If you have an ice cream machine, follow its instructions. If not, pour the mixture into a shallow bowl and cover with cling wrap. Put the bowl in the freezer and stir the ice cream every hour until frozen.