Friday, June 29, 2012


1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract

Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil.  Stir in the sugar and salt.  Lower temperature to low.

Stir a tiny beat of the hot milk mixture into the eggs, mixing well.  Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes.  Be careful you do not allow mixture to boil.  Stir in the cream and allow the mixture to cool down; add the vanilla.

Pour into ice cream freezer and follow manufacturer's directions.

Yield: 6 to 8 servings.

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