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Place the milk, cream, 30g of sugar, strawberries and vanilla pod in a pan. Bring to the boil then remove from the heat
250ml of cream
250ml of milk
1 vanilla pod, split and seeds scraped
2 punnets of strawberries, hulled and quartered
30g of sugar
Whisk together the egg yolks and remaining 65g of sugar in a heatproof bowl until pale and smooth. Gradually pour the hot cream over the yolks, whisking continuously, then mix in a pinch of salt
7 egg yolks
65g of sugar
1 pinch of salt
Pour the custard back into the pan and set over a low-medium heat. Cook the until the custard reaches 84°C, or coats the back of a spoon. Pass through a fine sieve into a bowl set over a bowl of ice and allow to chill
Once the custard has chilled, churn in an ice cream maker then keep in the freezer until ready to serve
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