French vanilla ice cream

• ½ pint (300 ml) single cream
• 3 egg yolks
• 4

Heat the single cream in a saucepan until just below the boiling point. In a mixing bowl, lightly beat the egg yolks, vanilla sugar and salt with a wooden spoon. Gradually pour in the hot cream and blend well. Set the mixing bowl over a saucepan a quarter filled with simmering water and stir for about 10 minutes until custard thickens. Allow to cool, stirring occasionally to prevent a skin form