Serve with a few chopped pecans and a drizzle of maple syrup © Lisa Barber
Serves 8

500ml/17fl oz whole milk
1 vanilla pod, split in half lengthways
10 egg yolks
100g/31/2oz caster sugar
11/2tbsp maple syrup
300ml/10fl oz double cream
20 pecan nuts

Place the milk and vanilla pod in a saucepan and bring to just below the boil. Remove from the heat and leave to infuse for at least 15 minutes. Remove the vanilla pod and set aside.

Place the egg yolks and caster sugar in a bowl and whisk together thoroughly.

Return the milk to the heat and again bring it to just below the boil. Remove and add the maple syrup. Pour over the egg and sugar mixture, then return to the saucepan and place over a very low heat. Stir in a figure of eight motion until the liquid coats the back of a spoon. Remove from the heat and allow to cool completely.

Once cool, stir the cream through the mixture, then churn in the ice-cream maker. When the ice-cream begins to set, fold in the nuts and continue to churn for another 10 minutes. Transfer the ice-cream to a tub and place in the freezer for at least two hours before serving. You can serve it, as I do, with a few more chopped pecans and a drizzle of maple syrup.