This ice cream is made with a mousse base.

SERVES 4

70 g | 2 ½ oz granulated sugar

8 tablespoons water

1 vanilla pod, split lengthways

3 egg yolks

425 ml | ¾ pint double cream

1.      Put the sugar, water and vanilla pod into a heavy saucepan and dissolve the sugar over a low heat, stirring.

2.      Beat the egg yolks well. Half whip the cream.

3.      When the sugar has dissolved completely, boil rapidly to 120°C | 248°F. Remove the vanilla pod. Scrape out the seed and add to the syrup.

4.      Whisk the egg yolks and gradually pour in the sugar syrup. Whisk until the mixture is very thick and will leave a trail when the whisk is lifted.

5.      Cool, whisking occasionally. Fold in the cream, pour into a freezer container and freeze.

6.      When the ice cream is half-frozen, whisk again and return to the freezer.