(2 litres)

  • 1 vanilla pod
  • 3 eggs
  • 2 egg yolks
  • 5 ml vanilla essence
  • 220 g (260 ml) caster sugar
  • 500 ml cream
  • Fresh figs, halved, to serve

Scrape seeds from vanilla pod. Put eggs, egg yolks, essence, vanilla seeds and sugar in a bowl that fits over a pot with just-boiled water. Beat (preferably with an electric beater) in the bowl over hot water until thick and light coloured. Take bowl off pot and let cool a little. Whip the cream and fold it into egg mixture. Pour some of the mixture in ice cube trays and the rest in another bowl that can go in your freezer. Freeze, preferably overnight. Serve with fresh figs.