Here’s a summarized version of the ice cream recipe:

Prepare the Canister: Place the canister from the ice cream machine in the freezer a day before making the ice cream.
Combine Cream and Milk: Pour the cream and milk into a medium heavy-based pan. Add half of the sugar.
Infuse with Vanilla: Slit the vanilla pod lengthwise, scrape out the tiny black seeds, and add them to the cream mixture. Cut the pod into three pieces and place them in the pan.
Heat and Infuse: Heat the cream and milk over low heat until it almost boils (look for a few bubbles at the edge). Remove from heat and let it sit for 30 minutes to infuse with vanilla.
Beat Egg Yolks: In a separate bowl, beat the egg yolks with the remaining sugar using an electric hand beater. Beat until the mixture thickens, becomes paler, and falls in thick ribbons.
Combine Cream and Yolks: Scoop out 125ml (4fl oz) of the cream mixture and beat it into the egg yolks to slacken them.
Mix and Thicken: Reheat the remaining cream until it almost boils. Remove from heat and stir in the egg yolk mixture. Return the pan to low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Cool the Custard: Pour the custard into a heatproof bowl and place it in a larger bowl filled with one-third iced water. Stir occasionally to prevent skin from forming. Cool for about 20 minutes.
Chill in Fridge: Refrigerate the custard for 3-4 hours or preferably overnight until it’s very cold.
Churn in Ice Cream Machine: Start the ice cream machine and add the cold custard. Leave it to churn for 10-30 minutes, depending on your machine.
Freeze: Transfer the churned ice cream into a plastic container. Cover with cling film and a lid, then freeze for a minimum of 3 hours. It can be stored in the freezer for up to 3 months.
Enjoy your homemade ice cream! 🍦