Date and sherry ice cream

Method

1. Pour the cream and milk into a heavy-based saucepan. Scrape the seeds from the vanilla pod and add them to the creamy milk with the empty pod. Place over a low heat and gently bring to just below the boil. Take off the heat and set aside to infuse for 15–20 minutes. Take out the vanilla pod.
2. Beat the egg yolks and sugar together in a bowl, using a whisk, until pale and thick. Gently reheat the creamy milk and pour slowly onto the whisked egg yolk mixture, stirring with the whisk as you do so.
3. Return the custard to the clean saucepan and place over the lowest possible heat. Using a wooden spoon, stir gently in a figure-of-eight motion until the custard thickens – this will take up to 10 minutes. The custard is ready when it is thick enough to coat the back of the wooden spoon. At this point immediately remove from the heat and strain the custard through a fine sieve into a cold bowl. Leave to cool completely.
4. Meanwhile, stone the dates and chop the flesh as finely as possible; place in a bowl. Warm the sherry very slightly in a pan and then pour over the chopped fruit. Set aside to macerate.
5. Once the custard is completely cool, pour into an ice-cream maker and churn according to the manufacturer’s instructions. When the ice cream begins to set, add the date and sherry mixture and continue to churn for another 10 minutes.
6. Transfer the ice cream to a freezerproof container and place in the freezer until needed. Scoop into pretty glass dishes to serve.