12 egg yolks
1.25 cups white sugar - to taste
1 pinch salt
2-3 TBS vanilla - to taste
1 quart whipping cream
1 quart milk
In a large mixing bowl, beat egg yolks with sugar and salt until creamy.
Whisk in remaining ingredients and place over a pot of simmering water,
stirring occasionally until the mixture coats the back of a spoon and tastes
like custard.
Chill over a bowl of iced water, stirring regularly, then lay a sheet of
plastic wrap directly onto cream and chill thoroughly in refrigerator.
Pour into chilled ice cream maker and freeze according to manufacturer's
directions - store in freezer until time to serve.
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