Vanilla Ice Cream

                         From John's Recipe Collection


Yield: 1.2 L

* 8 egg yolks
* 500 mL whole milk
* 500 mL heavy cream
* 240 mL sugar
* 20 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.