Cookbook:Vanilla Ice Cream (Custard-Based)

Ingredients

 * 500 ml (2⅛ cups) full-fat milk
 * 5 oz (140 g) caster sugar
 * A few drops of vanilla essence
 * 150 ml (⅔ cup) double cream
 * 6 egg yolks

Procedure

 * 1) Pour milk into a pot with vanilla and bring almost to a boil.
 * 2) Beat together the egg yolks and sugar.
 * 3) Pour some of the milk into the egg mixture, whisking constantly.
 * 4) Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.
 * 5) Pour into a bowl and place in sink half-filled with cold water to cool.
 * 6) Stir occasionally, then chill in the fridge.
 * 7) Whip the cream and fold into the mix.
 * 8) Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming.