500ml double cream
1 teaspoon good vanilla extract (or 1tbl spoon of the essence) a vanilla pod would be better
3 egg yolks
In a medium mix double cream and sugar over a medium heat, you want to warm the mixture up not boil it. In a mixing bowel separate 3 egg yolks and beat yolks well with a fork. Slowly pour warmed cream over eggs and mix the egg mixture well, pour the liquid back into the pot and continue to mix over a medium heat, until the back of the wooden spoon is covered with a nice custard mixture. You have to keep stirring to get a nice smooth mixture and to prevent a scramble egg effect. Once the spoon is coated on the back and you able to run your finger along the back of the spoon leaving a trail behind turn off the stove add the vanilla and strain the mixture with a sieve into a nice clean bowl. Allow to cool to room temperature and transfer to a airtight lunchbox. Place in freezer for 1 hour, remove ice cream and mix thoroughly till smooth again, this will help with the even distribution of freezing, at this stage you can add in honeycomb crunchie or choc chips or even raisins that have been socked in rum. Place back in the freezer a further 1 hour, by this time your ice cream should be ready, serve with wafers or fruit of your choice.