Vanilla ice creamHere's hoping the heatwave continues...



Heat the cream (bring almost to boiling point, then remove it from the heat) and add the vanilla pod and seeds. Leave to infuse until the cream is completely cool. Remove the pod and leave the vanilla seeds in the cream.

Over a low heat dissolve the sugar in the yoghurt, then turn up the heat and boil rapidly for 2 minutes. Leave the mixture to cool for 2minutes minutes.

Place the egg yolks in a basin and begin whisking while trickling in the hot syrup. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.