Coupe Créole

• ¼ pint milk
• ½ pint double cream
• 4 egg yolks

To Make Vanilla Ice Cream

Combine milk and cream in a saucepan and bring to the boil. Place the egg yolks in a bowl and whisk, adding sugar slowly, until mixture is light-coloured and creamy. Pour hot cream mixture over egg and sugar mixture, stirring well. Cook over very low heat until thickened sufficiently to coat back of wooden spoon. Do not let it come to the boil or it will curd