2 1/2 cups milk-full cream
6 large egg yolks
1 Tbsp custard powder
1 3/4 cups cream
2 tsp vanilla essence
Nuts for garnish
Pinch of salt
Cherries for garnish
3/4 cup sugar
Mix the custard and sugar in half a cup of the milk.
Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.
When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container.
The lid should always be tightly shut, as this avoids crystals from forming.
Blend once more when almost set and place back in the freezer.
You can adjust the cooling to normal about two hours after the last blending.
Serve garnished with the cherries or nuts.
Alternatively, freeze in an ice cream machine according to instructions.