The Creamiest Vanilla Ice Cream. Simple but Highly Effective.

This is the best vanilla ice cream recipe I have ever found.  I served it at a dinner party last week and at least one person said it was the best ice cream they have eaten since arriving in SA while the hubbie reckons it is the best ice cream he has ever tasted, but then again he may be biased.  

Nonetheless Angela Nilsen, writing for BBC Good Food, has struck upon a winner.  I'm never going to bother looking for another vanilla ice cream recipe, this is one for life.

Ingredients (makes 8 generous scoops)

284 ml double cream (it also works very well with single or whipping cream)
300 ml full fat milk
115 g caster sugar
1 vanilla pod
3 large free range eggs, yolks only
lots of ice cubes

Method

1. Make sure your ice cream machine is ready to go.
2. Pour the cream, milk and half the sugar in a medium saucepan.
3. Slit the vanilla pod in half down its length, scoop out the seeds with the tip of a sharp knife (be careful) and add to the cream mixture.  Cut the pod into 3 and add to the pan.

4. Heat the cream mixture over a low hear, stirring occasionally, until it almost boils (you'll see a few bubbles around the edge).
5. Take off the heat and allow to infuse for 30 minutes.
6. Put the egg yolks in a bowl with the remaining sugar and beat with a hand beater for 2 minutes or until thicker, paler and falls in thick ribbons when you lift the beaters.

7. Add a good dollop of the cream mixture to the egg yolks.
8. Heat the remaining cream mixture until it just comes to the boil then remove from the heat and stor in the egg mixture.
9. Return the pan to a low heat and cook, stirring, for 8-10 minutes until thick enough to coat the back of a wooden spoon.  Make sure it doesn't boil.
10. Poor the custard into a heatproof bowl and sit it in a bigger bowl full of iced water.  Stir occasionally for 20 minutes, or until cool.

11. Pop the custard in the fridge for 3 hours or overnight.
12. Freeze according to the ice cream maker's instructions, it will be too soft to eat when the machine has done its business, so decant into a freezer proof container and freeze for at least 3 hours before serving.