Ingredients:
100 mls of good quality ouzo
2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs
Method:
1. With a knife, halve vanilla beans lengthwise. Scrape seeds into a large, heavy saucepan and stir in pods, cream, milk, sugar and ouzo. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°c. (Do not let boil.)
3. Pour custard through a sieve into a clean bowl and cool.
4. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
5. Freeze custard in an ice cream maker, in two batches if necessary.
6. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.