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Vanilla Ice Cream

Yield 1/2 gallon


  • 6 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 quart half-and-half, scalded
  • 3 teaspoons vanilla extract

How to Make It

  1. Beat egg yolks in top of double boiler until thick and lemon colored; gradually add sugar and salt, beating until smooth. Slowly add half-and-half to egg mixture, beating constantly. Place over boiling water, stirring constantly, until custard thickens and coats a spoon. Remove from heat; chill 2 hours.

  2. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 hour before serving.

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