French Custard Ice Cream

Ingredients:	300ml (half pint) fresh single cream
	2 large beaten eggs
	3 tablespoons granulated sugar
	2 teaspoons vanilla essence

Turn refrigerator to coldest setting at least 1 hour before making the ice cream
Put cream eggs and sugar into double sauce pan (or basin standing over saucepan of gently simmering water)
Cook in double sauce pan, stirring all the time, until custard is thick enough to coat thinly the back of the spoon. Don’t let it boil!
Pour into a bowl and stir in the vanilla and leave until cold
Pour into an ice cube tray, transfer to the freezing compartment of the refrigerator
Freeze for 1 hour or until the Ice Cream has frozen about 1 com (half an inch) round the sides of the tray.
Turn into a chilled bowl .Whisk until smooth
Return to washed and dried tray and freeze for 1.5 to 2 hours or until firm.