Freeze the canister from the ice-cream
machine a day before you make the ice
cream (if your machine requires you to).
Next day, mix the sugar, custard powder and
cornflour with 2 tbsp milk to make a thin
paste. Beat in egg yolks. Pour the rest of the
milk into a pan, scrape in the vanilla seeds,
add the pod, then bring to the boil. Pour
this slowly over the cornflour mix, stirring all
the time as you do so. Clean the pan, then
pour the milk mixture and vanilla pod back
into it. Cook over a medium heat, stirring all
the time, until it just comes to the boil and
is thick enough to coat the back of a spoon.
Remove from the heat, stir in the crème
fraîche, then pour into a bowl. Place a piece
of greaseproof paper over the surface to
prevent a skin forming, then leave to cool.
Put into the fridge until really cold for at least
4-5 hrs (preferably overnight).
Remove the paper and vanilla pod from
the custard, then transfer the custard into a jug. Turn on the ice cream machine, then
slowly pour in the custard. Leave to churn for
10-30 mins (depending on your machine).
When it stops, spoon into a plastic container,
cover with cling film and a lid, then freeze for
at least 3-4 hrs. (Will keep for up to 1 month.
Do not re-freeze.) For the best taste, remove
from the freezer and soften in the fridge for
1-1½ hrs before serving. Serve with fresh fruit.