Place the cream in a heavy-based saucepan and heat gently, whisking.

Add the vanilla pod, lemon rind, eggs and egg yolks to the pan and heat until the mixture reaches just below boiling point.

Reduce the heat and cook for 8-10 minutes, whisking the mixture continuously, until thickened.

Stir the sugar into the cream mixture, set aside and leave to cool.

Strain the cream mixture through a sieve (strainer).

Slit open the vanilla pod, scoop out the tiny black seeds and stir them into the cream.

Pour the mixture into a shallow freezing container with a lid and freeze overnight until set. Serve the ice cream when required.

For tutti frutti ice cream, soak 100 g (3 1/2 oz) mixed dried fruit in 2 tbsp Marsala or sweet sherry for 20 minutes. Follow the method for vanilla ice cream, omitting the vanilla pod, and stir in the Marsala or sherry-soaked fruit in step 6, just before freezing.