Vanilla Ice Cream

• 4 egg yolks
• ¼ pound sugar
• pinch of salt

Beat egg yolks, sugar and salt until light and lemon-coloured. Scald single cream, and add to egg and sugar mixture, whisking until mixture is well blended.

Pour mixture into top of a double saucepan and cook over water, stirring continuously, until custard coats spoon.

Strain through a fine sieve; stir in vanilla and freeze as above.