Heat the cream and milk in a small saucepan over a medium-high heat until the mix starts boil and bubble up.

Meanwhile, beat the sugar and the egg yolks together in a small bowl until light in colour and thick in texture.

When the cream and milk mixture starts to boil, immediately remove the saucepan from the heat and pour over the egg yolk and sugar mixture, whisking all the time to ensure you don't accidentally make scrambled eggs.

Pour the new mixture back into the original saucepan and cook over a medium heat for around 30 minutes, or until it thickly coats the back of a spoon. Stir the mixture regularly to ensure it doesn't stick to the bottom of the pan.

When thick, slice the vanilla bean in half and use a sharp knife to scrape the tiny black seeds out of the vanilla bean and into the custard mix in the saucepan.

Pour the custard mix into a plastic container and leave to cool to room temperature.

Place the ice cream custard in the fridge over night or for at least 12 hours to chill.

The next day, place the ice cream custard in your ice cream machine and churn according to your machine's instructions.

Add in ½ tablespoon-size dollops of mincemeat or small chunks of mince pie into the ice cream machine with the custard and leave to churn until you've got ice cream.

Eat the ice cream straight away (yum!) or place into a sealed container and store in the fridge.