French Vanilla Ice Cream

1. 1

   In double boiler, cook sugar, salt, milk and egg yolks until thickened.

2. 2

   Cool to room temperature.

3. 3

   Stir in vanilla and evaporated milk.

4. 4

   Place in freezer and fill outer freezer 1/3 full of ice.

5. 5

   Using six parts ice to one part coarse rock salt, layer until freezer is full.

6. 6

   Turn crank slowly for five minutes, then rapidly until crank becomes hard to turn.

7. 7

   Remove dasher from cream; re-cover.

8. 8

   Pour off any water; pack with ice.

9. 9

   Allow to stand 1/2 hour before serving, to allow it to harden completely and for flavor to develop.

* Per serving · 4 servings · Values may vary.

No additional tips available.