Step 1

Put the cream and milk into a pan.

Step 2

Slit the vanilla pod open lengthwise, scrape out the seeds and stir into the milk and cream along with the pod. Bring to the boil.

Step 3

Beat the egg yolks with the sugar until pale and creamy.

Step 4

Stir the boiling milk into the egg yolk mixture, then pour everything back into the pan. Remove the vanilla pod and stir over a low heat with a wooden spatula until the custard begins to thicken. (It should be thick enough to coat the back of a spoon). Do not let it boil.

Step 5

Strain the custard through a sieve and cool over iced water (water with ice cubes), stirring occasionally.

Step 6

Transfer to a shallow metal dish and put into the freezer for about 4 hours, stirring frequently during the first hour, then every hour. Alternatively finish off in an ice cream maker.

Step 7

When the ice cream is ready let it thaw slightly, then cut into 5-6 cm cubes. Carefully lift the cubes out of the dish, put on plates and press a chocolate mint on to 4 sides of each cube. Decorate with raspberries and strawberries and garnish with a sprig of mint. Serve dusted with icing sugar.