Bring the milk and cream to the boil, then remove from the heat.
Beat the yolks and sugar in a saucepan until fluffy. Slowly pour the heated milk and cream into the egg and sugar mixture over a very low heat. Continue stirring until the mixture thickens and coats the back of the spoon, taking care that this does not boil.
Strain the mixture into a bowl and allow to cool.
Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
If you don’t have an ice cream maker, place the egg custard mixture into a rectangular plastic container, cover and freeze for 1 hour. Take out and whisk the mixture. Return to the freezer for about 45 minutes and whisk again. Repeat about 3 times, until a smooth ice cream forms. Allow to set for at least a further 3 hours.