Ingredients

· 100 g unsalted butter

· 200 ml whole milk

· 1 vanilla pod

· 150 g demerara sugar

· 6 egg yolks

· 600 ml double cream

Method

Put the butter in a pan. Cook on a medium heat and whisk until the butter has turned dark golden brown and smells nutty. Cool. Put the milk, vanilla seeds and sugar in a pan with a pinch of salt and bring just to the boil, stirring until the sugar has dissolved. Beat the egg yolks with an electric whisk, gradually adding the brown butter. Reheat the milk then pour over the eggs, whisking as you go. Pour the mix back into a pan over a low heat and stir until the custard is thick enough to coat the back of the spoon. Keep stirring and don’t let it overheat. Pour through a sieve into a bowl then stir in the cream. Pour into an ice-cream maker and churn until thick. Freeze it in its box until you need it. Before serving put the ice cream in the fridge for 5-10 minutes, so that it is easy to scoop.