1. Split the vanilla pods lengthwise using a sharp knife. Scrape out the seeds and set them aside. Place the pods in a saucepan along with the double cream and milk. Heat the mixture over medium heat until it starts to steam, but do not let it boil. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavour.
2. In a separate bowl, whisk the egg yolks, caster sugar, and salt until well combined and slightly pale in colour.
3. Gradually pour the warm cream mixture into the egg yolks, whisking continuously to prevent curdling.
4. Pour the combined mixture back into the saucepan and return it to the stove over low heat. Stir the mixture constantly with a wooden spoon until it thickens enough to coat the back of the spoon. This step requires patience and attention to avoid overheating or scrambling the eggs.
5. Once thickened, remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps or bits of cooked egg.
6. Add the reserved vanilla seeds to the strained custard and stir well to distribute the flavour evenly.
7. Allow the custard to cool to room temperature, then cover the bowl with cling film, ensuring it touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
8. After chilling, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, but the time may vary depending on your machine.
9. Once the ice cream reaches a soft, creamy consistency, transfer it to a lidded freezer-safe container. Smooth the top and cover with the lid.
10. Place the container in the freezer and allow the ice cream to firm up for 6-8 hours or overnight.
11. Serve the homemade vanilla ice cream in bowls or cones, and enjoy the rich, smooth flavour!

Note: If you don’t have an ice cream maker, you can pour the custard into a shallow, freezer-safe container and freeze it. Every hour for the first 4 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This will help achieve a smoother texture.