Custard Apple Ice Cream

• 200 ml (7 fl oz) Milk
• 6 Egg Yolks
• 200

Put the milk in a saucepan and bring to the boil. Whisk the egg yolks and sugar together, then, while whisking, pour the boiled milk onto the egg yolk and sugar mixture. Pour the mixture into a stainless-steel bowl, place over a pan of simmering water, without letting the base of the bowl touch the water, and continually whisk for 10 minutes. Place the bowl of sabayon over ice to cool.