Ice Cream Base

500 egg yolks
350 castor sugar
1000 milk
1000 cream

Whisk together eggs and sugar until white.
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.

suggestions:
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.