500 egg yolksWhisk together eggs and sugar until white.
350 castor sugar
Bring milk and cream to the boil and make an anglaise with egg mix.
Cook in a large bowl over a baine marie until it reaches the nappe stage (84ºC), stirring continuously with a large spatula.
Strain, cool over ice and churn in an ice cream machine.
Lavender ice cream - infuse base with fresh lavender flowers while cooking.
Almond and sea salt ice cream - whisk in 1 tsp vanilla extract, 100 extra virgin olive oil and sea salt to taste while warm and roughly chopped and toasted almonds while churning.