Vanilla extract with seeds ice cream

Method

1. In a small pot, combine the cream, milk, vanilla, half the sugar and a pinch of salt. Bring to a simmer.

2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale.

3. When the cream mixture comes to a simmer, remove from the heat. Whisking constantly, slowly stream half of the hot cream mixture into the yolks. (Place the bowl on a damp tea towel to keep it stationary if you are on your own.)

4. Pour the warmed yolk mixture back into the pot with the remaining hot cream. Return to the heat and gently cook, moving the mixture constantly with a rubber spatula, until thick enough to coat the back of a spoon or it reaches 80°C.

5. Strain the custard into a medium bowl set over a bowl of ice water and stir occasionally until completely cool.

6. Churn in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container and freeze until firm.