8 egg yolks

8 tbs castor sugar

salt

800 ml (28 fluid oz) cream

2 tsp vanilla essence

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• Combine egg yolks, sugar and a pinch of salt in the bowl of a mixer and beat till mixture is fluffy and light.

• Add cream in a thin stream while beating all the time.

• Pour the mixture into the top of a double saucepan and stir over lightly simmering water until it thickens into a custard, thick enough to coat the back of a spoon. Do not let it boil as egg yolk will curdle.

• Strain custard through a fine sieve and let it cool.

• Once cool, transfer into plastic container and place it into the freezer.

• Stir it with a fork every 1/2 hour till the custard seems half frozen.

• Leave it in the freezer for another 2 to 3 hours before using it. 

• Take ice cream out of freezer and transfer into a fridge, 1 hour before serving it.