Pour the cream and milk into a heavy-based saucepan and place over a low heat.

Slowly bring it to a simmer and remove from the heat.

Beat the egg yolks with the sugar in a mixing bowl with a hand mixer until thick and pale.

Pour the hot cream mixture onto the yolks and whisk thoroughly.

Return the mixture to the rinsed-out saucepan.

Heat very gently until the sauce can coat the back of a wooden spoon.

Immediately peace the base of the saucepan in a bowl of cold water to prevent it overcooking.

Pour into a cool bowl and when almost cold, whisk in the clotted cream.

Transfer info an ice cream machine and churn according to the instructions.

Place the ice cream into the fridge for 15-20 minutes before serving.