Felicity's perfect ice cream

 3 vanilla pods
 568ml whole milk
 50g skimmed milk powder
 4 egg yolks
 90g caster sugar

Slit the vanilla pods open with a knife and scrape out the seeds.
Put these in a food mixer with the egg yolks.

Pour the milk into a large pan and add the empty vanilla pods, the skimmed milk powder and 2
teaspoon sugar.
Stir them in well, and bring to the boil.
Turn the heat down and simmer gently for 5 minutes, then take off the heat to infuse for 20
minutes.

Meanwhile, add the rest of the sugar to the mixer, and whisk on full speed until the mix is
pale and has increased in volume (about 10 minutes).
Prepare a bowl big enough for the custard, sitting within a larger bowl full of iced water.

Bring the milk back to a simmer, then pour on to the egg mixture, beating it with a wooden
spoon as you do so.
Return to the warm pan, and cook on a low heat, while stirring continuously, until a line drawn in
the mixture across the back of the spoon keeps its shape.

Pour the custard into your cold bowl and stir until it is cool enough to go in the fridge.
Strain into a covered container and refrigerate for at least four hours (it can be kept for a
couple of days at this stage).

Stir well, and then put it the freezer for half an hour.
Remove, and beat with a fork or an electric mixer until it is a uniform consistency.
Repeat three times, and then leave in the freezer for at least an hour, with clingfilm over the
surface, before serving.

Alternatively, churn in an ice cream maker, and then put in the freezer for an hour with
clingfilm over the top before serving.