Strawberry and vanilla swirl

2. For the vanilla flavour, bring the milk, cream and vanilla pod to the boil, then set aside for 15 minutes. Whisk the egg yolks and sugar together in a bowl until thick. Whisk in the milk and cook over a low heat for 4-5 minutes, strain and cool.

3. Pour both mixtures into separate boxes and freeze for four hours, whisking every hour until half frozen. Dollop alternate spoonfuls into a large tub, tap sharply to level, then swirl using a knife. Cover and freeze until solid.