This is the ice cream base we use for just about all of our ice creams with few exceptions. Its simple and effective.

500g - Milk
45g - Egg Yolk
130g - Sugar
150g - Double Cream

Boil the milk. Cream the egg yolk and sugar together. Pour a a few cups of hot milk over the yolk and sugar mixture while whisking to temper. pour that back into the milk while whisking. add the cream cook out until you get a nice nappe consistency or the same as a light anglaise (custard). Pour into the paco beaker then freeze and churn, then freeze and churn again before serving.