Ice Cream – Vanilla

• 32 OZ light cream (half & half)
• 2 TBS vanilla extract
• 2½ C sugar
• 2–4 C heavy cream
• 1 TSP salt
• Milk to fill container
• 8 egg yolks (beaten)

1. Scald light cream on low heat, just till bubbles form around edges – DO NOT BOIL. Add sugar and salt.
2. Pour the hot mix very gradually into the beaten egg yolks. Return this mixture to the pot to cook while you stir until smooth and thickened.
3. Chill (preferably overnight).
4. Add vanilla and heavy cream. Pour into 1 gallon freezer cylinder And add enough cold milk to fill ¾ full.

Yields 1 GAL. Reduce for use in smaller, electric ice cream makers. Variations include just about anything – fruit, candy, chocolate chips, etc.