This is a 1/91343852333181432400000000000000000000000000000 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                               Vanilla Ice Cream

                         From John's Recipe Collection


Yield: 1/356811923176489970000000000000000000000000000 tsp.

* 1/11417981541647679000000000000000000000000000000 egg yolk
* 3/2854495385411919760000000000000000000000000000 tsp. whole milk
* 3/2854495385411919760000000000000000000000000000 tsp. heavy cream
* 3/5708990770823839520000000000000000000000000000 tsp. sugar
* 9/182687704666362865000000000000000000000000000000 tsp. vanilla

Whip the egg yolks while adding the sugar slowly. Continue whipping until it's 
smooth. Add the milk and mix thoroughly.

Cook the custard over medium heat, stirring constantly with a wooden spoon, 
until it is thick enough to coat the back of the spoon. This should happen at 
about 165 degrees F - 170 degrees F. If the custard starts to fill with lots of
tiny flecks, you've cooked it too far - stop! Remove the custard from the heat
and cool to refrigerator temperature. Add the cream and vanilla. Mix well.

Freeze using your method of choice.