1 vanilla pod
300ml milk
3 egg yolks
100g caster sugar
300ml double cream

For the sauce

175g strawberries, stalks removed
25g icing sugar, sieved
1 tbs cointreau

To decorate

20 strawberries
sprigs of mint
icing sugar

1. Using a sharp knife, split the vanilla pod in half. Scoop out the seeds and place in a pan with the pod and the milk. Bring to the boil, remove from the heat and allow to infuse for about 30 mins. Remove the vanilla pod and discard.

2. Whisk the egg yolks and sugar together until pale. Stir in the milk and return to the pan. Over a gentle heat, bring almost to the boil, stirring constantly until thickened. Remove from the heat and allow to cool.

3. Whisk the cream into the custard. Pour the mixture into a suitable container and freeze for 2 hours until the edges begin to freeze. Whisk and freeze for a further 2 hours. Remove from the freezer and whisk again. 

4. Spoon the mixture into four individual pudding bowls. Cover with cling film and freeze overnight.

5. To make the sauce, puree the strawberries in a mouli or liquidiser until smoother, then stir in the icing sugar and cointreau. 

6. Remove the ice creams from the freezer and place in a bowl of hot water for 30 seconds to loosen the edges. Invert ice creams on to serving plates. Arrange five strawberries around each ice cream and spoon the sauce over each strawberry. Decorate with mint leaves and dust heavily with icing sugar.

If custard mixture curdles, remove from the heat. Spoon a little into a small bowl and allow to cool. Blend in 1 tbs cornflour until smooth. Gradually blend into the remaining custard. Heat gently stirring constantly until thickened.