• 2 oz Butter

• 6 tbsp Level dark Soft brown sugar

• 1/2 pt Warm full cream milk

• 2 Eggs

• 2 1/2 oz Caster sugar

• 4 drops Vanilla essence

• 10 fl Fresh whipping cream

Melt the brown sugar and butter together in a pan over a gentle heat. Increase the heat until the mixture bubbles for I minute only. Allow to cool slightly. Add the warm milk. Stir continu- ously over a gentle heat until thoroughly blended. Allow to cool. Beat together the eggs and the caster sugar in a bowl. Pour the mixture from the saucepan on to the beaten eggs/sugar, add the vanilla essence and stir. Strain back into the pan. Stir over a low heat until the mixture thickens slightly; take care not to let it boil. Cool the mixture. Whip the cream lightly and fold into the cooled mixture. Pour into a freezer container and freeze until mushy. Beat with a whisk and return to the freezer until the ice cream is firm.