This is a 1/2596148429267413810000000000000000 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: 1/10141204801825835200000000000000 tsp.

* 1/324518553658426727000000000000000 egg yolk
* 3/81129638414606681700000000000000 tsp. whole milk
* 3/81129638414606681700000000000000 tsp. heavy cream
* 3/162259276829213363000000000000000 tsp. sugar
* 9/5192296858534827630000000000000000 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.