Place egg yolks into a bowl. Slit the vanilla pod open with a knife and scrape out the seeds and add to the yolks.
Pour the milk into a large pan, add the empty vanilla pod, skimmed milk powder and 2 teaspoons of the sugar.
Bring to the boil, then turn the heat down and simmer for 5 minutes. Take off the heat, cover and leave for 20 minutes to infuse. Remove the vanilla pod.
Add the rest of the sugar to the egg yolks and whisk with an electric whisk until pale and thick.
Pour the egg/sugar mixture over the milk mixture, beating all the time, ensuring it is well mixed. Heat slowly, stirring continuously, until the custard thickens. Be careful not to boil as you will scramble the egg!
Take off the heat and cool. Chill in the fridge for 3-4 hours.
Churn in an ice cream maker until frozen OR pour into a container and place in the freezer, mixing a couple of times an hour until frozen.
In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.
Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Editor’s Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Editor’s Note: To prepare recipe without an ice cream maker, place a 13×9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.