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Homemade Vanilla Ice Cream
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| 6 | eggs |
| 1 tablespoon | vanilla |
| 3 cups | sugar |
| 1 quart | heavy cream |
| 1 quart | milk |
| half and half, alternative | |
| 1 quart | milk |
Over low heat or in a double broiler, combine the milk, sugar, heavy cream, and half and half. Add vanilla and heat the mixture.
In a separate bowl beat the eggs. When the mixture is beginning to simmer, take 1 cup and mix quickly into the eggs (to temper the eggs and keep them from scrambling).
Slowly add the eggs to the mixture, beating continuously.
Cook over low heat until mixture thickens slightly or reaches 170 degrees F.
Allow mixture to chill overnight or for 4 hours.
Freeze as directed.
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