Robert Harwood, head chef at Chiseldon House Hotel in New Road, Chiseldon, tells  us how to make ice cream

Vanilla Ice Cream (makes 4 litres) 1.13ltrs of whipping cream 1.13ltrs of milk 1 vanilla pod 450 grams of castor sugar 16 egg yolks 3 tablespoons of glucose syrup l Start by putting the milk and cream in a suitable pan, split the vanilla pod length ways and put into the cream and milk.

Put the pan on a medium heat and bring to the boil.

l While the cream is heating add the sugar to the egg yolks, whisk together.

l Once cream has boiled remove from heat and pour over the eggs and sugar, whisking continuous whilst pouring.

l In a new clean pan pour in the mix and return to a low heat At this point don’t use the whisk - use a wooden spoon. Gently heat until mix coats back of wooden spoon (run a finger along the spoon - the cream should have thickened and shouldn’t run).

l Once ready remove from heat and pour though a fine sieve into a suitable bowl.

l While the mix is still hot, add the glucose syrup (putting the spoon in a cup of boiling water helps the glucose not to stick to spoon).

l Whisk making sure the all the glucose is incorporated. Allow to cool.

l If possible allow to refrigerate for at least four hours before churning on ice cream machine. If you don’t have a ice cream machine split mix into smaller bowls, ones that fit your freezer, and freeze. Every 10-15 minutes, mix the ice cream in the freezer, repeat until thickened.

l If you want to make other ice cream this is a great base for all ice creams. To make strawberry ice cream remove the vanilla pod, follow the same method; just add 200ml of strawberry puree after you have added the glucose.