4 egg yolks
½ cup (150 g) sugar
2½ cups (500 ml) milk or cream
- Beat the egg yolks with the sugar until foamy and creamy.
- Pour into a saucepan and warm over a low heat , stirring carefully.
- Gradually add the milk, stirring continuously. Leave the mixture to cool completely, stirring occasionally.
- Put the mixture into an ice-cream machine or in the deep-freeze and allow to set. Serve with a flavored mousse or cream.