2 tablespoons (yes, tablespoons, not teaspoons!) vanilla extract
5 egg yolks
Heat cream, milk and sugar in heavy saucepan, stirring until sugar dissolves.
Add egg yolks by adding some mixture to eggs to dilute, and then adding diluted
eggs to rest of pan (adding straight will cook them and make for lumpy cream).
Whisk constantly over medium heat until mixture coats the back of a spoon (seems
to take forever, about 10 minutes?). DO NOT LET BOIL (or it will curdle). Strain,
if you want, and add vanilla extract (I never strain, it comes out fine).
Cool completely in refrigerator.
Freeze according to manufacturers instructions.
Makes about 1 quart. (Double this if using the hand crank - it has a much larger
Posted by bettyboop50 at Recipe Goldmine April 29, 2001.