INGREDIENTS

INSTRUCTIONS

(2 cups scalded, 2 cups left as is)  1.Beat the four egg yolks with the
sugar and salt until thick and pale  yellow.  2.Stir in 2 cups scalded
whipping cream.  3.Cook in heavy saucepan or in top of double boiler
over low heat,  stirring often (constantly is more like it), until
mixture thickens  enough to coat a spoon.  4.Remove mixture from heat
and add the vanilla and the remaining 2  cups of whipping cream. Stir
well.  5.Cover and chill thoroughly.  6.Freeze according to
instructions that come with your machine.  This makes about 5 cups (or
a little more) of liquid so if your  machine is small, freeze half at a
time. This makes for better  ice-cream because it gets frozen faster
and increases in volume at a  much greater rate. Trying to do too much
at one time is not worth it.  Haste makes waste usually, but in
ice-cream, haste makes less product.  Variations: add melted baker's
bittersweet chocolate (4 or 5 cubes  (oz.) to the custard mixture when
removed from the heat.  Substituting maple syrup and a tich of maple
flavouring and some  broken walnuts makes great maple walnut ice-cream.
As long as the the custard mixture is part of your recipe you can add
(almost) anything you want, ie. flavouring and nuts or chocolate
chips, fresh fruit, etc.  From Julia, Victoria, British Columbia,
Canada Submitted By RHOMMEL  <RHOMMEL@IX.NETCOM.COM>  On TUE, 21 NOV
1995 160438 ~0500  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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