Ice Cream Base

about 1 litre

20 mins plus cooling time

6 - 8

1.	Place the milk and cream in a large saucepan and heat gently to simmering point.
2.	Put the egg yolks and sugar in a large bowl and whisk until the sugar is incorporated.
3.	When the milk mixture is hot, gently pour onto the egg mix and whisk together.
4.	Pour back into the saucepan and reheat, stirring all the time until it starts to thicken (if you have a thermometer, then 86°C is what you need).
5.	Take off the heat and sieve into a container for further use.
6.	Make sure the ice cream base is completely cold before adding your flavours and placing it in the ice-cream churner.

Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain