Ingredients

Method

To make the ice-cream, heat 2oz (50g) of the sugar with the milk in a small pan until the sugar has dissolved. Whisk together 3 of the egg yolks, then whisk in the milk. Cool completely, and beat in the mint syrup and colouring. Pour the mixture into a shallow tray and freeze until just beginning to set. Turn into a chilled bowl, and whisk to break down any large ice crystals. Return to freezer until just firm.

Press the ice-cream around the sides and base of a 2 pint (1.2 litre) damp mould or basin. Return to the freezer

Make an egg yolk syrup by placing 4oz (125g) of the sugar in a saucepan with the water. Bring gently to the boil, stirring until the sugar has dissolved. Remove from heat.

Place the remaining 6 egg yolks in a bowl over a pan of simmering water. Whisk together, then continue whisking as you pour in the hot syrup. Whisk for about 7-8 minutes, until foaming. Remove the bowl from the pan and whisk until cooled.

Whisk the cream until stiff, add the remaining sugar, then fold in the egg yolk syrup and Pernod. Pour into the centre of the ice-cream mould and freeze until firm (about 6 hours). Just before serving, dip the mould into hot water and turn out.

It you keep your eggs in the fridge, take them out at least 30 minutes before you want to whisk the whites, as warm egg whites whip into a lighter froth and a greater volume than cold.