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Heat the cream, milk and sugar in a heavy bottomed saucepan until the mixture is hot and the sugar has melted.
Meanwhile whisk the egg yolks briefly in a separate bowl.
Take a cup of the hot mixture and add to the whisked egg yolks whisking all the time until you have a smooth consistency. Return this to the saucepan on a low to medium heat stirring all the time with a wooden spoon.
It is important you keep stirring and ensure the mixture does not boil otherwise you may find the mixture separates.
It will take around ten minutes of stirring and you are looking for a consistency which coats the back of the spoon.
Sieve the mixture into a clean bowl or jug and mix in the vanilla extract.
Cool completely and churn in an ice cream machine.
Eat when frozen or transfer to a container lined with cling film. Put in freezer.
You will need to remove the ice cream about 15m before you intend to serve to allow it to soften, bearing in mind it is not full of processed crap that you find in shop bought ice cream.
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