Pre-freeze the ice cream maker base for 24 hours.

In a small bowl whisk together the eggs and sugar using a fork. Whisk until the color has lightened and the mixture is creamy.

Heat the milk in a medium sized saucepan until it is warm to the touch (about 40 degrees celcius)

Pour the whipped eggs into the warm milk. Stir the mixture slowly and constantly for about 5 minutes Keep the heat at a medium low temperature and do not allow the liquid to boil.

When it is ready the ice cream mixture will have thickened slightly and will resemble a thin custard.

Pour this into a medium sized bowl or containe and cover with cling film or a lid. Set aside to cool fully in the fridge for at least 1-2 hours.

When you are ready to churn your ice cream, add in the vanilla and cream and mix well.

Pour into your prepared ice cream maker and churn for 45 minutes - 1 hour. The ice cream will resemble soft serve.

Eat now or scoop into a plastic container and store in the freezer.