Recipe - French Style Vanilla Ice Cream

4 Egg yolk
4 Egg white
1 One half cup Sugar
2 tablespoon Vanilla
6 cup Light cream

Beat yolks until foamy... gradually add Three fourths cup sugar; beat until
thickened. In a large bowl, beat egg whites until soft peaks form. Fold egg
yolk mixture into egg whites. Stir in cream and remaining Three fourths cup sugar.
Transfer into a three quart saucepan and cook over medium heat, stirring
occasionally until mixture coats a spoon. Do not boil! Add vanilla, chill
thoroughly. Freeze.

Makes 3 quarts.

Recipe by: The White Mountain Freezer Company Posted to MCRecipe Digest V1
#627 by John Setzler jms@twave.net on May 31, 1997