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Ingredients
- 6 egg yolks
- 2 c. milk
- scant 1 c. sugar
- 1/4 tsp. salt
- 4 c. heavy cream
- 1 1/2 Tbsp. vanilla
Method
- In a heavy pan or the top of a double boiler, combine egg yolks, milk, sugar and salt.
- Cook gently, stirring it until it is thick enough to coat a spoon (like a custard) and let cool.
- Stir in cream and vanilla.
- Pour mixture into a freezer can and freeze for basic vanilla.
- Makes 2 quarts.