1 tablespoon vanilla extract (you want the good stuff here)
5 egg yolks
500ml/ ½ pint fresh milk
500ml/ ½ pint double (heavy) fresh cream
75g/6tbsp caster sugar
5ml/1 tsp cornflour (cornstarch)
In a medium sauce pan add fresh milk and warm up slowly without boiling.
In a medium bowl add egg yolks, sugar and cornflour/cornstarch and mix well until sugar is dissolved.
Slowly add warmed up milk to bowl containing egg mixture, use about half the milk and whisk the egg mixture well.
Pour the egg milk mixture back into the pot with the rest of the milk and slowly bring the mixture to a just boiling point ensuring to mix continually.
The mixture should thicken slightly at this stage, a custard consistency. To ensure you have the correct consistency, the back of your spoon should be coated and you should able to leave a line on the spoon when you run your finger along it.
Remove from heat, slowly add in your fresh cream and vanilla, mix well.
Pour mixture through a sieve and allow to cool.
Place mixture in an airtight container and freeze.
Half way through freezing icicles should have formed on the side, mix the ice-cream and place back in freezer until set.
Freezing times vary depending on your refrigerator, on average it takes 3-4hours to set.
Serve with waffles and a lovely chocolate sauce.