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23 August 2014,12:50 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Put the cream in a small pan. Split the vanilla pod and scrape out the tiny seeds. Add them to the cream with the pod. Bring the cream just to the boil, then turn off the heat.
  • Whisk together the eggs, sugar and cornflour until pale and creamy.
  • Remove the vanilla pod from the cream and whisk into the egg mixture. Return the mixture to the pan and bring to a simmer, stirring all the time. Cook gently until the custard coats the back of a wooden spoon.
  • Leave the custard to cool completely then whisk well and fold in the whipped cream.
  • Spoon it into a freezer container and freeze, whisking once every hour for 3 hours, or churn in an ice-cream maker until almost frozen, then transfer to the freezer.


  • 500 ml single cream
  • 2 vanilla pod
  • 5 egg yolks
  • 4 tablespoon caster sugar
  • 3 teaspoon cornflour
  • 500 ml double cream, whipped

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