Place the light brown sugar and butter in a pan and heat until melted.
Allow to bubble for 1 minute.
Turn down the heat and add the warm milk, stirring until gently heated through.
Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
Use a sieve to strain the mixture back into the pan.
Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or it will curdle). It should just coat the back of a spoon.
Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
Once the custard has cooled mix in the cream and put in the fridge for at least 10 minutes.
Pour the ice cream mixture into an ice cream maker, switch on and then pour the broken up Easter egg pieces down the shoot gradually to mix in evenly.
Once the ice cream is ready, spoon it into a suitable container and allow it to freeze fully for several hours before serving.
Serve with extra Mini Eggs if wished.