- 300ml (10fl oz) semi-skimmed milk
- 4 egg yolks
- 1tsp vanilla extract or paste
- 75g (2¾oz) caster sugar
- 1tsp cornflour
- 300ml (10fl oz) double cream
Warm the milk in a medium pan over a gentle heat, but do not boil. In a bowl, beat the egg yolks with the vanilla, sugar and cornflour until smooth, then gradually pour in a little of the warm milk, whisking constantly.
Then whisk the egg yolk mixture into the rest of the milk in the pan and cook, stirring constantly, over a medium heat until it thickens to coat the back of a wooden spoon. Take care at this stage not to overheat the mixture or it may curdle.
Pour the custard into a bowl, cover with clingfilm and chill. When cold, whip the double cream until it just begins to thicken then stir into the custard.
Freeze in a container for 6 hours, beating twice with a fork during the freezing to break up the ice crystals and make it as smooth as possible. Alternatively, churn in an ice cream machine until smooth and soft then freeze until firm. Remove from the freezer for 15-20 minutes to soften before scooping.