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Well ! What do you do when you've got all this Madagascan Bourbon vanilla pods/bean. First up, I made vanilla & cinnamon french toast, see two posts ago, I put it in stews, I used it for a latte and to make vanilla tea, but of course, I had to use it for ice cream. Usually, most recipes call for one vanilla pod, per 1 litre of ice cream, but for me, I thought, let's get really vanilla, and I used 3 vanilla pods to make 500ml ice cream – very intense. That's why I had to call it very vanilla ice cream, because it's not your usual vanilla ice cream.

On making ice cream, you can look at my first attempt here , which covers the basics. For this version, get your 3 vanilla pods ready, by slitting them and scraping the black stuff (i.e the seeds) out with a teaspoon. 

Next, Warm 125ml fresh organic milk with 250ml heavy cream and 100g of caster sugar in a sauce pan. After 1 minute, add the vanilla seeds and place the pods in as well, turn off the heat and leave to steep for 30 minutes.

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In a large bowl, mix 2 egg yolks with 1 whole egg and placing a strainer over this bowl, pour the vanilla and cream mixture in, and place back onto the stove and warm gently on a medium heat, mixing with a wooden spoon, scraping the pan to ensure that the cream doesn't burn. This should take about 5 minutes.

Take off the heat and pour the mixture into a bowl, set inside a larger bowl with iced water and stir for about 8-10 minutes until the creamy mixture cools. Place to vanilla pods into the mixture and pour it into a plastic bowl into the fridge for at least 6 hours. When you are ready, just take out the pods or beans and pour the mixture into the ice cream maker and churn.

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There, intense vanilla ice cream and every mouth full is guaranteed tons of vanilla seeds, a bit crunchy, but delightful nevertheless. 

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Serve in a cone, coffee cup or in a glass. 

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On another occasion, Yes ! I've made it twice, I added about 2 tablespoons of chocolate ganache to give it a chocolate edge, more with colour than taste.

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Serve with a light summer tart or just on its own.