Milk Ice Cream

• 150 g (5½ oz) caster (superfine) sugar
• 100 g (3½

Combine the caster sugar and egg yolks in a large bowl and whisk well until pale and creamy. Gently heat the milk and trimoline in a small saucepan until it reaches 85°C (185°F). Pour the hot milk over the egg yolk mixture, whisking continuously. Transfer the mixture to a double boiler and stir constantly until the mixture returns to