Vanilla Ice Cream (goumet)

Ice Cream by Joanna Farrow & Sara Lewis

1 vanilla bean (a real one!)

1 1/4 cups milk (I used 2%)

4 egg yolks

6 tbsp. sugar

1 tsp cornstarch

1 1/4 cups heavy cream

Slit vanilla pod lengthways. Put milk and vanilla in heavy pan and bring to a boil. Remove from heat and leave for 15 minutes. Hold pod over pan and scrap the seeds out into the milk. Bring the milk back to a boil.

Whisk yolks, sugar and cornstarch until thick. Gradually pour into hot milk, whisking as you go. Stir and cook for a bit until thickens (mine never really did...I think this is more important if you do this their way, which doesn't involve an ice cream maker). Add in heavy cream (whip a bit first....I just did it a bit...again same as above).

Cool completely. Then put in ice cream maker and follow instructions. Mine took 30 minutes. Freeze then serve.

Serves 4.