Vanilla Ice Cream

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Title: Vanilla Ice Cream
Categories: Dessert, Ice cream, Sthrn/livng
Yield: 1 /2 gallon

6 Egg yolks
1 c Sugar
1/4 ts Salt
1 qt Half-and-half; scalded
3 ts Vanilla extract

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.
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. Yield: 1/2 gallon.

"Th. Jefferson begs the Favor..." _Company's Coming!_ Southern
Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos
by Jeff Pruett
From: Jeff Pruett Date: 10-09-95
Cooking

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