This is a 1/2993155353253689180000000000000000000000000000000000 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: 1/11692013098647223300000000000000000000000000000000 tsp.

* 1/374144419156711147000000000000000000000000000000000 egg yolk
* 3/93536104789177786800000000000000000000000000000000 tsp. whole milk
* 3/93536104789177786800000000000000000000000000000000 tsp. heavy cream
* 3/187072209578355574000000000000000000000000000000000 tsp. sugar
* 9/5986310706507378350000000000000000000000000000000000 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.