Vanilla Ice Cream - serves 4

2 1/2 cups heavy cream
1 vanilla bean
Pared rind of lemon
4 eggs, beaten
2 egg, yolks
7/8 cup superfine sugar

Place the cream in a heavy-based saucepan and heat gently, beating, add the vanilla bean, lemon rind, eggs, and egg yolks, and heat until the mixture reaches just below boiling point.
Reduce the heat and cook for 8-10 minutes beating the mixture continuously, until it has thickened.
Stir the sugar into the cream mixture and set aside to cool.
Strain the cream mixture through a fine strainer.
Slit open the vanilla bean, scoop out the tiny black seeds, and stir them into the cream.
Pour the mixture into a shallow freezing container with a lid and freeze overnight, until set.
Serve when required.