French Vanilla Ice Cream

• ½ pint (3 dl) single cream
• 4 egg yolks
• 4

The very best ice creams are made using cream only. They have, a rich smooth texture and are less trouble, since they require to be stirred only once during freezing. Vanilla sugar, used here, gives a much better flavour than vanilla essence in ice cream. All flavouring essences tend to deteriorate in flavour during freezing, and it is so easy to keep a vanilla pod in a jar with castor sugar. A