Rebekah’s Crème Brulee with Homemade Vanilla Bean Icecream

1. Split vanilla bean lengthwise and scrape insides into the cream and scald
2. Put egg yolks and sugar into bowl and whisk until thick and creamy
3. Pour hot cream onto mixture while whisking, return to saucepan and cook gently while stirring until mixture coats the back of your spoon
4. Pour into moulds and chill very well preferably overnight
5. Sprinkle extra sugar over the top and caramelize with a blow torch to serve

Homemade Vanilla Bean Ice Cream

1. Combine cream in a saucepan together with the scraped insides of 2 vanilla beans and leave to stand
2. Whisk the egg yolks and sugar together until thick and creamy
3. Scald the cream mixture and pour into egg mixture
4. Pour every thing back into the saucepan and cook gently until it thickens
5. Pour into ice cream churn and churn for 30 minutes

To serve

1. Assemble Trio with a scoop of ice cream and pot of crème brulee and a pyramid of fresh berries