In a large bowl whisk the egg yolks with the caster sugar and a large pinch of salt, until it's thick and creamy and the colour changes from bright yellow to pale yellow.
Pour the milk and cream into a medium size saucepan (don't heat it up just yet)
Gradually add the eggs mixture and carry on gently whisking until incorporated
Add the vanilla extract and stir in.
Switch the cooker on and start warming up the cream mixture very slowly. Don't go beyond very low simmering point on a low to medium heat, whilst constantly steering or whisking.
Carry on cooking for about 10-15 minutes until the mixture thickens.
Pour into a suitable bowl (for freezing and whisking) and leave to cool down completely - first in room temperature and then in fridge.
Place in the freezer initially for 30 minutes or until you see that the cream sides are starting to set.
Take the container out of the freezer and whisk the ice cream mixture for few minutes.
Place back into the freezer and leave for another 30 minutes or so.
Repeat this process about 4 more times or until the mixture is nice and light and looking exactly like ice cream.
Transfer to your final choice of container.
Leave to freeze until you are ready to serve your ice cream.
Use within 3 months.
Notes
The nutritional value is calculated for the whole ice cream recipe.