This is the classic way to make ice cream in a machine using a creme anglais. It’s so worth it if you have the machine so give it a go!
Scrape half the seeds from the vanilla pod and chuck them into a saucepan with the cream and the milk. Heat the cream until almost boiling and meanwhile separate the eggs (saving the whites for another recipe). Whisk together the egg yolks and sugar Pour the hot cream through a sieve and into the eggs slowly whilst continuously whisking then pour the custard back into the saucepan over a gentle heat. Leave to cool, then transfer to an ice cream machine and set it going. Churn for an hour (or as long as the ice cream machine takes). Once churned transfer to a bowl or a shallow dish and freeze for 4-6 hours until set. Remove from the freezer 10 minutes before you want to serve and scoop. Serves 6