7 Egg yolks
500ml cream - 2 tubs of cream (250ml each)
1 cup (250ml) milk
2 vanilla pods (seeds scraped out)
125ml organic brown sugar
3 tablespoons honey (optional)
Place the milk and cream in a heavy based saucepan along with the seeds from the vanilla pod and the empty pod. Slowly bring to just below boiling point. While you are waiting for it to heat up separate the eggs and mix very well with the brown sugar and honey.
when your vanilla cream mixture has been heated to just before boiling point take off the heat and stand for a few minutes (it must cool slightly) take out the vanilla pods before SLOWLY pouring it (while stirring) into the egg mixture.
Keep stirring. Once the egg mixture has been incorporated properly (and hasn't curled - if its to hot it will curdle) put it back in the pot on the stove and warm slowly until it has thickened slightly to coat the back of a wooden spoon. Take care not to heat to quickly as the eggs will scramble once it has thicken you can now place the custard in a bowl in the fridge to cool down for a few hours (atleast 3 hours).
When you custard mixture is nice and cold place in an ice cream machine and make according to your machines instructions. Add choc chips etc half way through :)
*If you don't have an ice cream machine place the mixture in a low sided metal pan or bowl and place in the freezer. Take out every 30 - 45 minutes and beat with an electric beater until nice and smooth and the ice crystals have been broken up - the more time u beat and return to freezer the smoother and creamier it your ice cream will be :) You can add some choc chips or what ever you fancy are the first beating.
ps you can thank me later :)