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| 6-8 |
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Egg Yolks |
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| 2 cups |
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Sugar |
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| 5 cups |
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Milk |
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| 1/2 tsp |
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Salt |
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| 4 cups |
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Cream |
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| 2 Tbs |
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Vanilla |
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| Beat eggs in sauce pan, add sugar, milk and salt. Heat to scald or bubble.
Add cream and vanilla; then freeze. |
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| Yield: 1 gallon |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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