Vanilla Ice Cream

1.4 lt	Milk
1.4 lt	Double  cream
36	Egg yolks
750g	Sugar (vanilla)
6	Vanilla pods

Method

1        Infuse cream and milk with vanilla pods by bringing just to boiling point.

2        Mix sugar and yolks well.

3        Pour a little of the hot milk & cream over the eggs yolks & mix well before adding the remaining liquid.

4        Place into a clean pan and cook out over a low heat until the liquid begins to thicken a little & coats the back of a spoon.

5        Remove from the heat & pass through a chinois, allow to cool. Its . better if  you leave it for 12 to 24 hrs before churning.