Cassata Gelata

• 600 ml/1 pt milk
• 8 egg yolks
• 115 <

Bring the milk almost to the boil, preferably in a double boiler or bain-marie. Beat the egg yolks with the sugar until fluffy. Whisk in the milk and add the vanilla essence. Return the mixture to the pan and cook stirring until it has thickened enough to coat the back of a wooden spoon. Do not allow the custard to boil or it will curdle. Remove the custard from the heat and cool by standing th