How to make vanilla bean ice-cream

Use a small, sharp knife to split the vanilla pod in half lengthways. Use the knife to scrape down the length of the bean to remove the seeds. Place the seeds and pod in a medium saucepan with the cream and milk. Place over medium heat and bring to a simmer (do not boil). Place a large metal container in the freezer.

Use an electric mixer to beat the egg yolks and sugar in a large heatproof bowl until pale and creamy. Gradually add the cream mixture in a thin stream, whisking continuously with a balloon whisk, until well combined. Return mixture to a clean saucepan.

Place saucepan over a low heat and cook, stirring constantly with a wooden spoon, for 5 minutes or until mixture thickens and coats the back of a spoon. Remove from heat and set aside for 30 minutes to cool.

Strain mixture through a fine sieve into a jug. Pour into the chilled metal container and cover with foil. Place in the freezer for 6 hours or until almost frozen.

Use a metal spoon to quickly break up ice-cream and transfer to a large bowl. Use an electric mixer to beat until smooth.

Return to the metal container and smooth the surface. Cover container with foil and place in the freezer for a further 6 hours, or until set. Use an ice-cream scoop to serve in bowls or place scoops in waffle cones.