[JRandomFreeper]

If you use vanilla bean, split the bean and put it in the milk/cream as you heat it. If you use extract, use 1 tsp.

1 pint heavy cream, 1 pint whole milk. Scald the milk. Be careful, this is the part where you can burn the house down.

In a mixing bowl, put 2 cups sugar and 8 egg yolks. Mix well. SLOWLY pour in 1/3 of the hot cream/milk while whisking (This is where you can make scrambled eggs if you aren't careful). When the eggs are tempered, slowly pour the egg/sugar/liquid back into the pan, whisking to keep from making scrambled eggs. Return to medium heat, whisking until the mixture thickens to coat the whisk heavily.

Strain the mixture through a fine strainer, and completely cool.

Freeze per normal. After freezing in the ice cream freezer, I put it in the freezer and allow to harden, and transfer to a quart container.

Makes a little over a quart.

That recipe is difficult to do without scrambling the eggs, but it's worth the effort.

/johnny

[JRandomFreeper]

2nd line should be scald milk/cream mixture.

/johnny

[sockmonkey]

Oooh, that’s a gelato recipe...way better than ice cream.
I am making oink, oink pig noises right now...