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Vanilla Ice Cream

Yield about 3 quarts


  • 9 egg yolks
  • 3 cups milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 3 cups whipping cream
  • 3 tablespoons vanilla extract

How to Make It

  1. Beat egg yolks in top of a double boiler until frothy. Gradually add milk, beating constantly. Stir in sugar and salt. Cook over boiling water until mixture thickens and coats a metal spoon. Remove from heat, and cool completely. Chill until ready to freeze.

  2. Pour mixture into freezer can of a 1-gallon hand - turned or electric freezer. Stir in whipping cream and vanilla. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into individual bowls, and serve.

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