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.