1 vanilla pod (split and seeds scraped out or 1 tsp vanilla extract)
100 g melted white chocolate
Place the sugar in a heavy-based pan with 120 ml/4 fl oz of water. Place over a low heat and heat gently until the mixture has dissolved.
Bring to the boil and boil fast for a few minutes until the resulting syrup begins to reach soft ball stage.
Test by quickly dipping the back of two spoons into the syrup, if it strings between them then it is ready.
Place the cream in a large bowl and beat until soft peaks form. Whip the egg yolks and vanilla in a separate bowl with the hand-hot water until pale and thickened and the whisk can leave a trail in the mixture.
Slowly pour in the sugar syrup, add melted white chocolate and then fold into the whipped cream.
Place the mixture into an ice cream maker and churn for 20-30 minutes until thickened and increased in volume.
Don't leave it churning until completely frozen and set or it will be over-churned and slightly grainy in texture. Take it out when thick and starting to freeze and put into the freezer.
Ice cream is best served within 24 hours. Transfer it to the fridge for 30 minutes before serving to soften a little.