ASDA part of the Wal-Mart family

• 1 vanilla pod
• 575ml Asda British whole milk
• 4 large eggs
• 150g caster sugar
• 568ml Asda British double cream

1 Put the milk, vanilla pod and seeds in a pan. Bring the milk almost to boiling point. Set aside.

2 Whisk the eggs with the sugar in a heatproof bowl set over a pan of simmering water until light and creamy.

3 Remove vanilla pod. Gradually whisk the cooled milk into the egg mixture, transfer to a clean pan and heat gently, stirring, until thickened. Strain and allow to cool.

4 Whip the cream lightly in a clean bowl and fold into the custard mixture.

5 Pour the ice cream into a shallow container, cover and freeze for 2 to 3 hours. Tip into a chilled bowl, whisk again, pour back into the container and return to freezer. Repeat the whisking after 1 to 2 hours, then return to the freezer for 3 to 4 hours or overnight. Leave to soften at room temperature for about 10 to 15 minutes before serving.

• Strawberry and vanilla bombe
• Triple chocolate ice cream