Creme anglaise ice cream

1) Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 mins, or until very thick. Reduce to low speed, and add the cornflour.

2) With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like double cream. Don't cook it above 180°C degrees or the eggs will scramble!

3) Pour the sauce through a fine strainer, add the vanilla essence, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.