French Vanilla Ice Cream - cooking recipe

Ingredients

2 1/2 c. sugar
1 1/4 tsp. salt
5 c. milk
15 egg yolks, beaten
5 tsp. vanilla
10 c. chilled evaporated milk or cream

Preparation

In double boiler, cook sugar, salt, milk and egg yolks until thickened.
Cool to room temperature.
Stir in vanilla and evaporated milk.
Place in freezer and fill outer freezer 1/3 full of ice.
Using six parts ice to one part coarse rock salt, layer until freezer is full.
Turn crank slowly for five minutes, then rapidly until crank becomes hard to turn.
Remove dasher from cream; re-cover.
Pour off any water; pack with ice.
Allow to stand 1/2 hour before serving, to allow it to harden completely and for flavor to develop.