In a medium size heavy bottomed saucepan bring the milk to blood temperature with the peel and the beans

Pour half the milk gradually onto the eggs while whisking all the time

Add the mixture back to the milk

Reduce the heat and stir with a wooden spoon for 8 minutes

The custard will thicken slightly and you should be able to draw a path through the custard on the back of the spoon

Pass through a sieve into a jug and refrigerate until well chilled

Churn in your ice cream machine until the desired consistency

Pour into a freezer container and freeze for several hours