White coffee ice-cream

Serves 6-8

For the finale, Simon bought along his own delicious coffee ice-cream. The recipe was given to him by the Cipriani Hotel in Venice and is a sworn secret, so I've come up with my own version. The amazing flavour is down to the milk infused with coffee beans.

550ml/19fl oz milk
200g/7oz of very good-quality coffee beans
225g/71/2oz of golden caster sugar
10 medium organic free-range egg yolks
400 ml/14fl oz of double cream

Place the milk over a low heat in a small saucepan and tip in the coffee beans. Add 100g of the sugar, stir well and bring just to the boil. Turn down the heat and cook for a minute and then remove from the heat and pour the contents into a bowl.

Cover the bowl with a lid and allow the milk and coffee beans to infuse for an hour. When the hour is up, strain the coffee-flavoured milk through a fine sieve and set aside. Discard the coffee beans and beat together the yolks and remaining sugar until the mixture is thick and pale yellow (this is most easily done with an electric mixer). Add the coffee-flavoured milk, stir and pour back into a pan. Place the pan over a very low heat and stir constantly until you have a thin, textured custard.

Remove from the stove and pour into a chilled bowl. Whisk in the cream, leave to cool completely and then churn in an ice-cream machine, either in the usual way or following the manufacturer's instruction.