Ingredients :

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1/2 litre heavy cream
5 ea. egg yolks
75 gr. sugar vanilla essence to taste

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Method :

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Mix egg yolks, sugar and vanilla essence*. Stir stiffly whipped cream into mixture. Pour into a mould and freeze. Use the egg whites to make meringue tops to serve with the ice-cream.
*Remember that 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: Creame de Menthe and Mint Chocolate liqueurs, chocolate sauce, Mars sauce (melt a large Mars bar in cream and mix well), hot fudge, hot caramel sauce, meringue tops, preserved fruit in syrup.