Vanilla ice-cream base

1. Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream.2. Combine the egg-yolk mixture with the cream and milk, then pour into a saucepan. Cook over a low to medium heat until thickened. Alternatively, cook in a doubleboiler.3. Allow the mixture to cool, then churn in an ice-cream machine until ready to serve.Find more ice cream recipes here.Photographs: Jan RasFood assistants: Bianca Strydom and Keletso Motau