| 1 | Beat yolks in a small bowl until foamy. |
| 2 | Gradually add ?cup sugar; beat until thickened. |
| 3 | Beat egg whites in a large bowl until soft peaks form. |
| 4 | Fold egg yolk mix into egg whites. |
| 5 | Stir in cream and remaining ?cup sugar. |
| 6 | Transfer to 3 quart saucepan. |
| 7 | Cook over medium heat, stirring constantly until mixture coats a spoon (do not boil). |
| 8 | Cool. |
| 9 | Add vanilla. |
| 10 | Chill well, churn then freeze. |
| 11 | Makes about 3 quarts. |
| 12 | Variations: for variations reduce amount of vanilla to 1 tbls. blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. |
| 13 | 1) black walnut: add 2 cups finely chopped black walnuts. |
| 14 | 2) mocha chip: blend ?cup instant coffee into a portion of the cream in recipe. |
| 15 | Heat to dissolve coffee; cool. |
| 16 | Stir in 1 cup minature chocolate chips. |
| 17 | 3) pumpkin: combine and blend in 2 cups canned pumpkin, 1-?tsp pumpkin pie spice and ?tsp allspice. |
| 18 | 4) spice: combine 4 tsp cinnamon, 1-?tsp nutmeg and ?tsp ground cloves with sugar in recipe. |
| 19 | 5) peppermint: reduce sugar in recipes to ?cup. |
| 20 | Blend in 1 cup crushed peppermint stick candy. |
| 21 | Add another ?cup crushed candy after freezing but before ripening. |
| 22 | 6) toffee crunch: reduce sugar to 1-?cups. |
| 23 | Blend in 1 cup crushed plain toffee candy. |
| 24 | Add another 1 cup crushed candy after freezing but before ripening |
