You will need a large loaf tin or round 23 cm / 10 in cake tin lined with baking paper (so it can be released easily)
Beat the cream till it is thick and spoonable. Put into the fridge till needed
Put the eggs and vanilla into a bowl and leave to whip on high while you prepare the sugar syrup.
Put the 200 gm (1 cup) of sugar and 80 ml water into a small pot and stir gently until the sugar is starting to dissolve. Let it come to the boil then take off the heat.
When the eggs have almost tripled in volume and are thick and cream like, turn down to low and gradually pour the hot sugar syrup in a steady stream down the side of the mixer into the eggs till it is all incorporated. Turn to high and beat till cool. This is the most important part of the ice cream .
Take a spatula and start to fold through the nut or fruit puree being careful to keep the air in the mixture. Add the cream in two lots. Pour into the mould you have chosen ( I used a loaf tin for one and individual tins for the other)
Freeze over night