- Put the cream and milk in a saucepan over medium heat, bring just to the boil then take off the heat and leave to cool.
- Half-fill a separate saucepan with water and bring to a simmer.
- Prepare a cold-water bath: put cold water and a few ice cubes in a large bowl.
- Whisk the sugar and egg yolks in a heatproof bowl to combine, add the cooled whipped cream and milk mixture and mix well.
- Place the bowl and its contents on top of the saucepan of simmering water. The bottom of the bowl must not touch the water. Use a whisk to stir the mixture constantly for about 10 minutes until thickened and smooth.
- Place the base of the bowl with the finished ice cream mixture in the cold-water bath to cool. Stir for about 8 minutes and then chill in the refrigerator for at least 30 minutes. The mixture is now ready to use or freeze as desired.
This basic recipe can be refined with fruits and other ingredients as desired.
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