Ingredients
3
large egg yolks, slightly beaten
1/2
cup sugar
1
cup milk
1/4
teaspoon salt
2
cups whipping (heavy) cream
1
tablespoon vanilla
Preparation
In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer’s directions.
