When I first started experimenting with making ice cream nine years ago this was the first recipe I used. Despite researching other recipes over the years this is still my favourite, although I sometimes use 250ml of single cream and 250ml of double cream in an effort to lighten the calories.
Ingredients
500ml/17fl oz double cream
100g/3½oz caster sugar
4 tablespoons of water
2 egg yolks
1 teaspoon of vanilla extract
Whisk the cream until it reaches the point where it resembles soft folds.
Over a low heat dissolve the sugar in the water.
Place the egg yolks in a basin and begin whisking, trickling in the sugar syrup as you go.
Continue whisking until the mixture is thick and mousse-like.
Add to the cream but be careful not to over whisk.
Pour into an ice cream machine and churn until frozen.
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