Sweetcorn Ice Cream

• 3 free range egg yolks
• 1 free range egg
• 150 g (5

Whisk the egg yolks, whole egg and sugar together until pale in colour and doubled in volume. Put the milk and cream in a pan and bring to the boil. Pour a little at a time on to the egg mixture, stirring all the time. Add the puréed sweetcorn and strain through a sieve. Return the mixture to a clean pan and cook over a low heat, stirring constantly with a wooden spoon, until the mixture thicke