French Vanilla Ice Cream

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4 egg yolks
3/4 cup sugar
1/8 tsp. salt
2 cups LDF milk
2 cups LDF whipping cream
1 tsp. vanilla

Mix the slightly beaten egg yolks with sugar and salt. Scald milk and cream in a double boiler. Slowly, add milk to the egg mixture, return to double boiler and cook; stir the custard constantly, until the mixture coats a spoon, about five minutes. Remove from heat and add vanilla. Freeze in an ice cream freezer.

Makes about 2 quarts.

MOOO News June 2012