Mix together the eggs, egg yolks and
sugar in a bowl. Bring the single cream gently to the
boil and pour on to the egg mixture, stir vigorously. Strain, stir in the vanilla extract. Leave to cool, fold in the whipped
cream. Pour into a rigid freezer proof
container. Cover, seal and freeze for 60 minutes. Remove and stir well, then re-freeze
until firm. Transfer the ice cream to the
refrigerator 20 minutes before serving to soften. Scoop into chilled glasses and serve
with biscuits.
Serves 8
Here is the perfect vanilla ice cream:
rich and creamy, it is delicious in its own right, and can be used as
the base for other ice creams, too.
