INGREDIENTS

INSTRUCTIONS

Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar;
beat until thickened. Beat egg whites in a large bowl until soft  peaks
form. Fold egg yolk mix into egg whites. Stir in cream and  remaining
3/4 cup sugar. Transfer to 3 quart saucepan. Cook over  medium heat,
stirring constantly until mixture coats a spoon (DO NOT  BOIL). Cool.
Add vanilla. Chill well, churn then freeze. Makes about  3 quarts.
VARIATIONS: For variations reduce amount of vanilla to 1  tbls. Blend
in additional ingredients after ice cream mix is cooled  and before
chilling, unless directed otherwise. 1) BLACK WALNUT: Add  2 cups
finely chopped black walnuts. 2) MOCHA CHIP: Blend 1/4 cup  instant
coffee into a portion of the cream in recipe. Heat to  dissolve coffee;
cool. Stir in 1 cup minature chocolate chips. 3)  PUMPKIN: Combine and
blend in 2 cups canned pumpkin, 1-1/2 tsp  pumpkin pie spice and 1/2
tsp allspice. 4) SPICE: Combine 4 tsp  cinnamon, 1-1/2 tsp nutmeg and
1/2 tsp ground cloves with sugar in  recipe. 5) PEPPERMINT: Reduce
sugar in recipes to 3/4 cup. Blend in 1  cup crushed peppermint stick
candy. Add another 1/2 cup crushed candy  after freezing but before
ripening. 6) TOFFEE CRUNCH: Reduce sugar to  1-1/4 cups. Blend in 1 cup
crushed plain toffee candy. Add another 1  cup crushed candy after
freezing but before ripening.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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