Home-made Vanilla Ice-Cream

• ¼ litre (scant half pint) fresh full-cream milk
• 3 egg yolks
• 60 g

Put the egg yolks and vanilla sugar into a bowl and whisk for 5–6 minutes until light and creamy. Add the milk and 2 tablespoons of double cream. Whisk together. Strain into a second bowl through a fine wire sieve. Transfer the mixture to the ice-cream maker and freeze.