Clotted Cream Ice Cream

½ pint	Milk
1½ lbs	clotted cream
½	vanilla pod
6	egg yolks
6oz	sugar

Method

1.     Whisk the egg yolks & sugar together until pale

2.     Bring the milk & the vanilla pod to the boil & pour over the eggs & sugar

3.     Cook out until the mix cats the back of a spoon

4.     Strain through a chinois & then whisk in the clotted cream, allow to cool & churn. (Be careful not to over churn as clotted cream has a higher fat content than double & if over churned will become buttery.