1 vanilla pod or reel vanilla extract
1 1/4 pints (700ml) milk
6 egg yolks
10 oz (275g) caster sugar
a pinch of salt
for Vanilla Ice Cream
If using a vanilla pod, halve it lengthways and put it into
a heavy saucepan with the milk. Heat gently to near boiling point,
then remove from the heat and set it aside for 30 minutes
If using vanilla extract, no need to heat the milk.
Add vanilla extract to taste once the custard has cooled
Combine the egg yolks, sugar and salt in a bowl.
Whisk until the mixture is very pale and falls back leaving a trail when
the beaters are lifted.
Strain the milk and gradually whisk it in. Return
the mixture to the pan and cook it over a very low heat, or in the top of
a double boiler, string constantly until the custard is thick enough to
coat the back of a wooden spoon.
Remove the custard from the heat and set it aside to cool,
stirring it time to time to prevent a skin formation. Vanilla
extract should be added at this point noting that the flavor will fade
with freezing. Freeze in a sorbetière following the manufacturer's
instructions. Or still-freeze (refer to home), vigorously whisking the
partially frozen ice at least once during the freezing process.