It's not as arduous as you would think to make your own ice cream. It helps if you have an ice cream maker, but it's not essential.
There are very few ingredients in this ice cream and I weigh them in oz so I can remember: 6 eggs and 6oz.
The ingredients are: 1 pint of milk, 1 vanilla pod, 6 egg yolks, 6oz caster sugar and 1 pint cream. (There is 600ml in a large tub of cream which is just under a pint, and that is close enough)
Put the sugar and egg yolks in a large bowl and mix them together with a fork.
Sugar and eggs
Heat the milk in a pan with the vanilla pod and heat until hot, but do not let it come to the boil.
Heat the milk
Pour the hot milk into the egg mixture and stir well. Sieve into a new clean pan.
Split the vanilla pod down the middle and remove the seeds, then whisk them into the pan to break them up.
Lovely vanilla smell
Gently heat the mixture, stirring constantly, until it thickens up. Be careful not to overheat this or rush it otherwise it will curdle and split. When it has thickened slightly, pour it into a jug to cool.
When it has cooled a little, pour in the cream and stir.
Allow the mixture to cool and either put it into an ice cream maker to freeze quickly, or in a big plastic tub. If using a tub, you'll need to take out the mixture and stir every 30 minutes to break up the crystals, until it's frozen. Using an ice cream maker gives you a smoother texture.
Do you know what I put on top on my ice cream?
Obviously there is a raspberry, but the topping I used was served on all the cones in ice cream vans when I was a child. Have a guess!
The topping is a blast from the past.....