Whisk the egg yolks and sugar together., Boil the milk, cream and vanilla together., Add the milk to the whisked egg mix and cook out as you do for a creme Anglais (cooking the mixture to 85°c whilst stirring all the time)., Pass through a fine sieve., Chill the custard to 7°c within 90 minutes., Churn in an ice cream machine and store at -18°c..

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