Add the cream, milk and vanilla into a saucepan and heat gently, stirring often.

Once steaming hot, remove the pan from the heat.

In a mixing bowl, whisk the golden caster sugar with the egg yolks for two minutes.

Ladle the hot cream over the eggs yolks, a little at a time, whisking in between until a runny custard is formed.

Return the custard to the pan and cook over a medium heat stirring all the time. When the custard hits 82℃ on a sugar thermometer take off the heat and set aside to cool.

Once the custard is at room temperature, add the vodka and stir. Place in the fridge over night.

The next day make sure the base of your ice cream machine has been in the freezer overnight and is fully frozen.

Turn the machine on and slowly pour the custard in to churn.

It should take between 30-40 minutes. Transfer to a freezer proof tub and leave in the freezer for up to four hours.

It will keep for up to 3 months in the freezer.