This is a 1/11417981541647679000000000000000000000000000000 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: 1/44601490397061246300000000000000000000000000 tsp.

* 1/1427247692705959880000000000000000000000000000 egg yolk
* 3/356811923176489970000000000000000000000000000 tsp. whole milk
* 3/356811923176489970000000000000000000000000000 tsp. heavy cream
* 3/713623846352979941000000000000000000000000000 tsp. sugar
* 9/22835963083295358100000000000000000000000000000 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.