Place the champagne into a small saucepan and bring to the boil

Set aside to cool

Place the milk, Cream and vanilla into a saucepan

Bring to blood temperature over a medium heat

Whisk the egg yolks and the sugar together until you reach a ribbon stage

Pour half of the milk onto the egg yolks and whisk until mixed

Return the mixture to your saucepan

Stir with a wooden spoon until a custard forms and remove from the heat

Sieve the custard into a pouring jug

Mix in the champagne

Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions