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 ½ 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°F - 170°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.