Vanilla Ice Cream
|Light cream||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Refrigerator method: Scald the light cream, remove from heat, stir in sugar and salt.
Beat egg yolks lightly, then beat in a little of the hot cream.
Pour back into cream and cook over a low heat, stirring constantly, until the custard will coat a wooden spoon (cooking the custard in the top of a double boiler is less tricky).
Remove from heat, stir in vanilla, and cool.
When cool, fold in stiffly beaten heavy cream and pour into an ice cube tray.
Set temperature control at coldest point and freeze until firm.