Heat cream, milk and half of the sugar together in a large saucepan. Stir over a medium-low heat until mixture just comes to the boil, stirring occasionally until sugar has dissolved. Set aside for 10 minutes.

Beat egg yolks, remaining sugar and vanilla together in a large bowl with electric beaters until pale in colour and thickened, about 5 minutes. Mixture should fall in thick ribbons when lifted with the beaters. Slowly whisk in 1 cup of the warmed cream mixture.

Pour egg yolk mixture into the saucepan containing the warmed cream and heat over medium-low heat. Cook, stirring constantly, for 10-12 minutes or until mixture thickens enough to coat the back of a spoon. Ensure that it doesn’t boil.

Remove pan from the heat and strain through a fine mesh sieve into a heatproof bowl. Cover the surface of the custard with plastic wrap. Refrigerate for 3 hours or overnight until very cold.

Churn cold custard in an ice cream machine according to manufacturers instructions. When ice cream is thick. Transfer to a metal cake tin or container suitable to freeze. Cover and freeze until ready to enjoy.