Ballymaloe Vanilla Ice cream
Put the egg yolks into a bowl and whisk them until they are light and fluffy.
In a small saucepan, combine thesugar and the water. Put on a medium heat and stir until the sugar has completely dissolved. Next, remove the spoon and increase the heat to high. Bring to the boil, then continue to boil fiercely for about 5 minutes until the mixture reaches the 'thread' stage (see the previous recipe for rhubarb ice-cream).
Pour the boiling sugar syrup in a steady stream on to the whisked egg yolks, whisking all the time. Add the vanilla extract and continue to whisk until it becomes a thick, creamy white mousse.
Fold the softly whipped cream into the mousse, then pour in to a freezable container, cover and place in the freezer.
The ice-cream will take a few hours to freeze all the way through. Once frozen, it can be scooped straight from the freezer.