1/2 litre heavy cream or whipping cream
5 egg yolks (use the whites to make meringue drops
75 g sugar
vanilla essence to taste
Mix egg yolks, sugar and vanilla essence* and stir until the sugar has dissolved. Whip the cream until it is quite stiff and fold into yolk/sugar mixture. Pour into a mould and freeze, or use an ice-cream maker. Use the egg whites to make meringue tops to serve with the ice-cream.
*Note on vanilla use: A little goes a long way. The vanilla taste is stronger once the custard has been frozen. You can also use vanilla sugar or a vanilla bean (soak it in the milk).
Variations: Experiment with different flavourings and extras: chocolate chips, small pieces of preserved fruit, liqueurs, flavour essences.
Goes well with Crème de Menthe and M…