French Ice Cream
|Egg yolks||4 , well beaten|
|Fine sugar||1⁄2 Cup (8 tbs)|
|10% cream||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Whipping cream||1⁄2 Pint|
To the thickly beaten egg yolks add the sugar gradually, continuing to beat.
Blend in the 10-percent cream and salt; cook in top of double boiler over hot water until custard is smooth and thickened.
Remove, add vanilla and chill.
Beat whipping cream until stiff, then fold in the cold custard.
If freezing in a home freezer or freezing compartment, pour into 2 ice cube trays or 9-inch-square cake pan and freeze according to directions in How To Freeze Desserts.
If using a paddle freezer (which gives excellent results with this recipe), pour mixture into centre cylinder of a 2-quart hand freezer.
Have cylinder only 3/4 full, thus allowing for expansion.
Pack rock salt and crushed ice around cylinder; adjust top firmly.
Turn and crank until the operation becomes difficult.
Open freezer and remove paddles; cover cylinder; add fresh ice and salt to outer container; adjust top and let ice cream stand to ripen for at least 30 minutes, or until serving time.