Home-made ice cream is surprisingly easy, and tastes totally delicious with creamy vanilla flavours.
自制冰淇淋其实特别容易，而且带上奶油香草味尝起来好吃极了！
Ingredients
4 free-range eggs, yolks only
100g/3½oz golden caster sugar
1 tsp cornflour, optional
300ml/½ pint double cream
300ml/½ pint full-fat milk
1 vanilla pod
原料
4个土鸡蛋，只用蛋黄
100克金砂糖
（可选）1匙玉米粉
300毫升高脂奶油
300毫升全脂牛奶
1个香草荚
Preparation method
Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl.
准备方法：
做之前先看下冷冻室还有没有空地儿。
首先，将蛋黄分离出来，盛在一个大碗里。
Add the sugar to the egg yolks and whisk until pale and thick.
倒进糖，然后搅拌，直到蛋黄颜色变淡又很粘稠。
Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
如果准备了玉米粉，可以把玉米粉加入一起搅拌。
Put the cream and milk into a medium saucepan.
将奶油和牛奶倒到一个中号的炖锅。
Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
将香草荚纵切开，用刀背把香草种子刮掉，然后放入平底锅中。
Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
对炖锅加热，等到锅里的奶油和牛奶快要沸腾的时候，将奶油和牛奶加入搅好的蛋黄中，使劲搅拌。（whisking as you go是使劲搅拌的意思么？）
Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
搅好后，将这个蛋奶糊筛进一个干净的平底锅，然后小火加热。用木勺不停地搅拌，对于锅周要特别注意，一直要加热到冒热气并且变得稍稠一些。你可以用木勺在蛋奶糊上划条线试试，如果划得出来就基本好了。整个过程大概10分钟左右吧。
Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
将蛋奶糊倒入准备好的容器，容器要大、要浅、适合在冷冻室使用。然后让蛋奶糊的温度降到室温（也可以拿一大碗冰水来镇一镇便于快速降温）
Once at room temperature, place a lid on the custard and chill in the fridge overnight.
蛋奶糊温度可以了后，盖上盖子，然后放到冰箱里搁一晚上吧。
Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
然后呢，把蛋奶糊挪到冷冻室。冻3小时，不过每隔一小时需要把蛋奶糊拿出来再搅拌一下。这样呢可以打散冰晶让冰淇淋变得平滑。
Then leave the ice-cream in the freezer for a final freeze, until it is solid. Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop.
然后把冰淇淋再放入冷冻室冻一下，让冰淇淋变硬。
要吃的话，提前10分钟从冰冻室里取出来，这样舀起来才不费力。
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