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Freezer French Vanilla Ice Cream


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


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.