Place the cream in a small saucepan and bring to the boil.
Place the egg yolks and sugar in the bowl of an electric mixer and whisk until thick and pale. While whisking continuously, gradually add the hot cream and whisk until combined. Add the juice and whisk until combined. Chill over ice and pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze until required.
© 2010 All rights reserved. Published by Murdoch Books.