Homemade Ice Cream

1. 1

   Combine half and half, sugar and egg yolks. Cook over low heat.

2. 2

   Stir constantly until mixture will coat spoon, about 20 minutes.

3. 3

   Remove from heat.

4. 4

   Cool. Add whipping cream, salt and vanilla. Blend well.

5. 5

   Pour into 4 to 5-quart freezer.

6. 6

   Pack with ice and salt (1 cup salt to 5 cups ice cubes).

7. 7

   Crank until firm. Remove dasher.

8. 8

   Drain water off and re-pack with ice and salt (1 cup salt to 4 cups ice).

9. 9

   Crank until ice cream starts to set, about 10 to 15 minutes. Allow ice cream to mellow at least 1 hour in container or in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.