2
For the ice cream, heat the milk to 80°C in a saucepan. Whisk the eggs and sugar together, pour a third of the heated milk over them and whisk to incorporate. Pour this mixture back into the pan with the remaining milk, bring to 85°C then pour into a blender with the rest of the ingredients. Blend until fully combined then pass through a fine sieve into a bowl set over ice. Cool and place in a Pacoject beaker to freeze, or churn in an ice cream machine