Рецепт French Vanilla Custard Ice Cream
by Global Cookbook

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Ингредиенты

(2 C. scalded, 2 c. left as is)
1.Beat the four egg yolks with the sugar and salt till thick and pale yellow.
2.Stir in 2 c. scalded whipping cream.
3.Cook in heavy saucepan or possibly in top of double boiler over _low_ heat, stirring often (constantly is more like it), till mix thickens sufficient to coat a spoon.
4.Remove mix from heat and add in the vanilla and the remaining 2 c. of whipping cream. Stir well.
5.Cover and refrigeratethoroughly.
6.Freeze according to instructions which come with your machine.
This makes about 5 c. (or possibly a little more) of liquid so if your machine is small, freeze half at a time. This makes for better ice-cream because it gets frzn faster and increases in volume at a much greater rate. Trying to do too much at one time is not worth it. Haste makes waste usually, but in ice-cream, haste makes less product.
Variations: add in melted baker's bittersweet chocolate (4 or possibly 5 cubes (ounce.) to the custard mix when removed from the heat.
Substituting maple syrup and a tich of maple flavouring and some broken walnuts makes great maple walnut ice-cream.
As long as the the custard mix is part of your recipe you can add in
(almost) anything you want, ie. flavouring and nuts or possibly chocolate chips, fresh fruit, etc.