Homemade Ice Cream - cooking recipe

Ingredients

1 1/2 qt. (6 c.) half and half (lite cream)
2 c. sugar
1 1/2 pt. (3 c.) whipping cream
1/4 tsp. salt
2 to 3 tsp. vanilla
12 egg yolks

Preparation

Combine half and half, sugar and egg yolks. Cook over low heat.
Stir constantly until mixture will coat spoon, about 20 minutes.
Remove from heat.
Cool. Add whipping cream, salt and vanilla. Blend well.
Pour into 4 to 5-quart freezer.
Pack with ice and salt (1 cup salt to 5 cups ice cubes).
Crank until firm. Remove dasher.
Drain water off and re-pack with ice and salt (1 cup salt to 4 cups ice).
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.
Makes 1 gallon.