Split the vanilla pod lengthwise. Scrape out the seeds with a knife. Add the seeds and pod to the milk and cream mixture. This gives a natural, strong vanilla flavor.

Pour cream and milk into a saucepan. Add sugar and vanilla seeds/pod. Heat gently on medium heat, stirring occasionally. Do not boil. Warm until sugar dissolves.

Place egg yolks in a bowl. Whisk until smooth and slightly pale. This adds richness and creaminess to the ice cream.

Slowly pour a small amount of hot cream mixture into the yolks, whisking constantly. This prevents the eggs from cooking too fast. Gradually add all cream, whisking.

Return mixture to the saucepan. Cook gently over low heat. Stir constantly with a wooden spoon. Cook until it thickens enough to coat the back of the spoon. Remove from heat.

Pour custard through a sieve into a clean bowl. Remove vanilla pod. Let it cool to room temperature. Cover and chill in the fridge for at least 2 hours.

Pour chilled custard into an ice cream maker. Follow the manufacturer’s instructions. Churn until it reaches a soft-serve texture.

Transfer ice cream to a freezer-safe container. Cover and freeze for 4–6 hours, or overnight, until firm.

Scoop ice cream into bowls or cones. Top with fresh berries, chocolate sauce or a sprinkle of nuts. Enjoy creamy, homemade vanilla ice cream!