This is a 1/8388608 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: 1/32768 tsp. * 1/1048576 egg yolk * 3/262144 tsp. whole milk * 3/262144 tsp. heavy cream * 3/524288 tsp. sugar * 9/16777216 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.