This is a 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: 2 1/2 quarts * 16 egg yolks * 1 quart whole milk * 1 quart heavy cream * 2 cups sugar * 3 tbsp. 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.