Very Vanilla Ice Cream

Split the vanilla beans and scrape out the seeds. Add them (with the beans) to the milk and sugar. Bring to a simmer and leave to cool down and infuse. I’ve actually left it overnight in the fridge.

When ready, strain the milk. Whip the cream very lightly and stir in the milk. At this point you could use an ice cream maker if you have one or if you’re like me who doesn’t, place the mixture in the plastic container, cover up and put in the freezer. Stir thoroughly after 1 1/2 hours and a few more times every hour.