Vanilla Ice Cream

Preparation

Step 1: Infuse the vanilla milk

Split the vanilla pods in half and scrape out the seeds. Bring the milk to a simmer with the pods and seeds, then turn off the heat and let it infuse for 30 minutes, covered.

Meanwhile, whisk the egg yolks with the sugar and vanilla sugar until the mixture turns pale.

Step 2: Make the custard

Remove the vanilla pods from the milk and pour it in a steady stream over the yolk-sugar mixture, whisking constantly.

Return everything to the saucepan and thicken over low heat, stirring with a spatula: the custard should coat the back of a spoon without boiling.

Step 3: Chill the custard

Pour the custard into a mixing bowl and stir in the well-chilled heavy cream.

Refrigerate the bowl for at least 2 hours, ideally overnight, for a creamier ice cream.

Step 4: Churn the ice cream

Pour the well-chilled mixture into the ice cream maker and churn for 25 to 30 minutes until you reach a soft-serve texture.

The ice cream should be smooth and airy, with no visible ice crystals.

Step 5: Freeze and serve

Transfer the ice cream to an airtight container and freeze for at least 3 hours to firm up.

Serve scoops in bowls, topped with a red berry coulis or crunchy biscuits.