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Prep 10min
Total0min
Servings4
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Ingredients
3
large egg yolks, slightly beaten
1/2
cup sugar
1
cup milk
1/4
teaspoon salt
2
cups whipping (heavy) cream
1
tablespoon vanilla
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Steps
1
In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook just to boiling over medium heat, stirring constantly (do not boil).
2
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
3
Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.
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Increase sugar to 1 cup. Beat 2 oz unsweetened baking chocolate, melted and cooled, into milk mixture before cooking. Decrease vanilla to 1 teaspoon.
Decrease vanilla to 1 teaspoon. Mash 4 or 5 peaches with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups; stir into milk mixture after adding vanilla.
Decrease vanilla to 1 teaspoon. Mash 1 pint (2 cups) strawberries and an additional 1/2 cup sugar with potato masher or in food processor until slightly chunky (not pureed); stir into milk mixture after adding vanilla. Stir in a few drops of red food color if desired.
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