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100g/31/2oz caster sugar
200ml/7fl oz double cream
1 vanilla pod, split lengthwise
3 tbsp sherry (Lustau or Pedro Ximénez)
Slice the clementines in half and squeeze the juice. Strain and set aside. Put the sugar, cream, vanilla pod and seeds in a small heavy pan over a medium heat and bring to a boil. Reduce to a simmer and cook for a minute to infuse the cream with vanilla and dissolve the sugar. Remove from the stove, set aside to cool and continue to infuse.
Once the cream is cool, pour through a fine-mesh sieve on to the clementine juice. Stir well, add the sherry, pour into an ice-cream maker and follow the manufacturer's instructions.
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