Step 1

Place the cream and milk in a saucepan. Add the vanilla paste. Bring to a simmer.

Step 2

Place the egg yolks, sugar and vanilla essence in a bowl. Beat with electric mixer until pale and fluffy.

Step 3

Pour hot milk and cream mix over the beaten mixture and combine. Pour back into the saucepan, and stir on a medium heat until it thickens and coats the back of a spoon.

Step 4

Pour into a bowl. Cover with clingwrap touching the top of the custard to prevent a skin forming.

Step 5

Put bowl in cold water for 10 minutes to cool, then put in the fridge or freezer for approximately 30 minutes until it is cold to touch.

Step 6

Quickly add mixture to an ice-cream maker and churn for 30-50 minutes until desired consistency is reached.

Step 7

Serve immediately or transfer to a container for freezer storage.