Freezer French Vanilla Ice Cream

Freezer French Vanilla Ice Cream Ingredients 2 cups milk 5 egg yolks 3/4 cup sugar 3/4 Tsp. vanilla extract Pinch of salt 1 pint whipping or heavy cream, chilled Directions Scald the milk in a saucepan then set aside. In the top of a double boiler,whisk the egg yolks and sugar until smooth. Mix in the vanilla extract and salt, add the scalded milk, and whisk until smooth. Cook the egg-milk mixture over simmering water, stirring continuously for 10 minutes, or until it begins to thicken and coats the back of a wooden spoon. Remove the pan from the double boiler and add the whipping or heavy cream. Mix thoroughly then pour the mixture into a 9- by 13-inch pan, cover, and place in the freezer (I remember my Grandmother always had a special pan for making her ice cream) Every 2 hours or so, remove the pan from the freezer and use a fork (or the back of a spoon) to scrape it all together, stir and return to the freezer. Repat this process 2-3 times for a smoother textured ice cream. [BACK]