5) Pour the mixture into a clean, heavy-bottomed saucepan and stir over a low heat until the custard thickens enough to coat the back of a wooden spoon. Do not let it boil, or it will curdle. 6) Leave to cool. 7) Strain the custard through a sieve lined with muslin (or a clean cloth) 8) If using an ice-cream maker, stir the double cream into the custard, transfer to the ice-cream maker and churn according to manufacturer’s instructions.
9) If you do not have an ice-cream maker, lightly whip the cream and fold into the custard. Pour into a shallow freezer-proof container, freeze for about 30 minutes and then stir. Repeat 3 more times, or until the ice cream is set. 10) Can be stored in the freezer for up to 2 weeks.