Vanilla Ice Cream From John's Recipe Collection Yield: 1 1/4 quarts * 8 egg yolks * 1 pint whole milk * 1 pint heavy cream * 1 cup sugar * 1 1/2 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.