Place a container in the freezer. Split the vanilla
pod lengthways, scrape the seeds out with the point
of the knife and tip into a pan with the milk, cream
and pod. Bring to the boil, then remove from the
heat and leave to infuse for at least 20 mins.
For the best flavour, this can be done a few hours
beforehand and left to go cold (see tip, below).
In a large bowl, whisk the sugar and egg yolks
together for a few minutes until they turn pale and
fluffy. Put the vanilla cream back on the heat until
it’s just about to boil. Stir through the coffee granules
then carefully sieve the liquid onto the yolks, beating with the whisk until
At this point, get a large bowl of iced water and
sit a smaller bowl in it. Pour the custard back into
the pan and cook on the lowest heat, stirring slowly
and continuously, making sure the spoon touches
the bottom of the pan, for about 10 mins until
thickened (see rules, below). Strain the custard
into the bowl sitting in the iced water and leave
to cool, then churn until scoopable (see methods,
Layer the cold container with ice cream and spoonfuls of coffee sauce and fudge pieces. Freeze overnight and serve.