I scream for

I kinda promised myself I wouldn't buy any more ice-cream as I have been addicted. First I said I wouldn't have tubs lying about seductively in the fridge and then I decided I wouldn't buy vanilla Heavens from the milk bar... as the pregnancy books say, when you crave ice cream, just have a nice cold glass of milk or some yoghurt...(who are the paragons who write these books?)

I was so deprived and desperate I made ice cream yesterday (which isn't, you see, breaking my promise) and now I'm that impressed with myself I have to share it with you.

2 cups milk

1 vanilla bean, split lengthways (I used a bean and it was fabulous but you can use 2 teaspoons vanilla essence once you realise that vanilla beans are about $6 each)

3/4 cup honey

6 egg yolks

250ml thickened cream

1. Heat the milk in a saucepan with vanilla bean and half the honey to boiling point, cover the pan, turn heat off and rest.
2. Beat the egg yolks and remaining honey in a bowl until thick and light.
3. Bring the milk back to the boil and whisk a small amount of the egg-honey mix into it.
4. Remove the saucepan of milk from the heat, and whisk the egg-honey mix into it.
5. Return the saucepan to a low heat, stirring constantly, do not allow to boil. As the custard cooks it will thicken slowly. It should coat the back of a spoon when cooked ( I only had 4 egg yolks so I found it didn't go quite thick enough so I added some arrowroot)
6. Remove the pan from the heat and place in a bowl of cold water. Take out vanilla bean.

7. To prepare by hand, whip the cream until firm, then fold into the cooled custard, chill and freeze.

Stir occasionally as it freezes (about once an hour) to prevent icicles forming.

Now I'm going to have to limit how many times I'm allowed to make ice-cream.