Method: Put the egg yolks and sugar in a large bowl and beat until creamy. Put milk and vanilla essence into a pan and bring to boil. Remove from heat and pour on to cream mixture, stirring continuously. Place bowl over a pan of simmering water and cook for about 10 minutes without boiling, stirring continuously until mixture coats the the back of a spoon. Remove from heat and beat until cool. Whisk the cream until it just hold its shape, then fold into cold custurd. Pour into freezer tray or mould and freeze for about 2 hours. Turn ice-cream into a bowl and beat well. Pour back into container and return to freezer for about 2 hours. Repeat beating process, then return to freezer and freeze till firm. When set and firm serve topped with sauce of your choice.

Serves: 8

Preparation time: 3-4 hours