Recipes

Time to prepare: 2 hours + freezing time
Ingredients
500ml cream
1 vanilla pod
5 egg yolks
125g sugar
Directions
Pour the cream into your widest pan and add to it the vanilla pod split lengthwise. Heat, and when it’s about to come to the boil, but isn’t boiling, remove from the heat and leave to infuse for 20-30 minutes.
Whisk the egg yolks with the sugar until thick and creamy and then strain in the cream. Keep beating.
Pour mixture back into pan and cook on medium heat stirring constantly until thick.
Plunge pan into ice water to cool and refrigerate for about an hour stirring every once in a while.
Pour into ice cream maker.


Variation: 
Salted Caramel IceCream
vanilla icecream
1/2 cup of sugar
2 tbsp flaked sea salt 
melt and brown the sugar in a saucepan on medium heat
once brown, pour on a silpat mat
swirl the sugar on the mat to create a sheet of caramelized sugar
sprinkle over the sugar, flaked sea salt 
put in freezer
When the ice cream is almost finished churning, add in the broken up caramelized sugar
Best when it is rested for a couple of weeks.