500 Whole milk
500g double cream
1 tsp vanilla extract
100g caster sugar
12 egg yolks
200g fudge pieces
Put a large bowl in the fridge.
Add the milk and cream to a large, heavy based pan and add 1 tbsp of the caster sugar and the vanilla extract and slowly bring to the boil.
Meanwhile, in another bowl, whisk the remaining caster sugar and the egg yolks together until beaten to a pale yellow paste.
When the liquid is at boiling point, removed from the heat and adda third of it to the egg/sugar mix and beat with a whisk. Gradually add the rest of the mixture, whisking all the time. Return the mix to the pan and continue to cook on a low heat, constantly stirring, until the mixture thickens enough to coat the back of a wooden spoon.
Remove from the heat and pass through a fine seive into your chilled bowl. Allow to cool but remember to occasionally stir so that the mixture does not form a skin.
Once cooled, churn in an ice-cream machine. When nearly set, add the fudge pieces and transfer to a container and put in the freezer.
Remember to remove the ice-cream from the freezer and put in the fridge 10 mins before serving to soften.