This is a 1/2 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: 600 mL * 4 egg yolks * 240 mL whole milk * 240 mL heavy cream * 120 mL sugar * 10 mL 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 74 degrees C F - 77 degrees C 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.