Pea lce Cream

1. Boil peas in salted water for 10 minutes. Plunge into ice water, drain; blend with half the milk into a puree, and strain.
2. Whisk egg yolks with sugar until pale.
3. Heat milk and cream until steaming; pour into egg yolk mixture, return to heat and cook to 180'F (82°c ) without boiling4. Add pea puree to mixture, stir well, chill mixture. Churn in ice cream maker.
5. Transfer to an airtight container and freeze for at least 2 hours to firm up.