Vanilla Ice Cream

• 2 tablespoons sugar
• 4 fl oz (125 ml) water

Boil the sugar and water together till it looks thick and syrupy and when a metal spoon is dipped in it, the last drops of syrup will form thin threads. Allow to cool a little. Beat this a little at a time into the egg yolks. Add the vanilla essence and beat to a thick, creamy white mousse. Fold the cream in. Set to freeze.