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by Chef Paul Owens

Ingredients:

• 1lt milk
• 1lb granulated sugar
• ½ vanilla pod
• juice from 2 lemons
• It heavy cream
• 6 egg yolks
• 1lb 2 oz sour cream

Method:
In a medium bowl put the 6 yolks, 2 oz milk, sugar and the seeds from the pod. Whisk for 3-4 minutes until thick. Scald the milk, cream and pod. Pour the mixture over the yolks, gradually whisking.
Return the custard to the pot and cook on low heat stirring constantly with a wooden spoon until thickened slightly. Do not overcook or allow the custard to boil. Remove from heat. Put into a bowl over an ice bath. When cool, stir in the sour cream and lemon juice.
Place the mixture into an ice-cream maker, churn for about 20 minutes and freeze.

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