I make a lot of ice cream, but rarely vanilla. When the opportunity came up to test a recipe for a publication, I jumped at it. The recipe is pretty similar to my standard ice cream. It’s a cooked custard base containing milk, sugar, egg yolks and cream. The custard is refrigerated overnight, but a small portion is portioned off and frozen, then added back to the refrigerated custard before it went into the ice cream machine. I have to say, this recipe was a bit more work than my normal recipe, but the ice cream turned out delicious and extremely creamy. Larry really loved it.

• Vanilla Ice Cream (Test Recipe)