Ice-cream with Mixed Fruit Coulis

Put the milk and cream in a pan and add the vanilla seeds and pod. Bring to the boil.

Beat the egg yolks with the sugar in a bowl until thick and creamy. Pour the boiling milk mixture in a thin stream into the egg yolk mixture and whisk together. Return the mixture to the pan, remove the vanilla pod and cook over a low heat, stirring with a wooden spatula, until the custard starts to thicken. Do not boil or the egg will split.

Pour the custard through a sieve and cool over iced water, stirring occasionally. Transfer to a flat metal container and put in the freezer. Freeze for approx. 3 hours, stirring every 30 minutes (or finish in an ice cream maker).

For the berry sauce, put the berries in a pan with the sugar and lemon juice. Simmer gently for around 5 minutes so that the berries fall apart. Stir the cornflour with the brandy until smooth and add to the berries. Bring to the boil and allow to thicken. Remove the sauce from the heat and leave to cool.