1/2 cup granulated sugar
1/8 generous teaspoon salt
4 egg yolks,slightly beaten
2 cups whole milk or half and half, scalded
1 cup heavy cream, unwhipped
1 generous teaspoon vanilla extract

Combine sugar and salt, add egg yolks, beating gently until sugar has dissolved and mixture is thoroughly blended. Pour scalded milk or half and half over slowly, while stirring briskly and constantly. Turn creamy custard into top of double boiler and cook over simmering water, stirring constantly, until mixture coats the back of a spoon.

Strain through double cheesecloth, cool, then chill. Add cream and vanilla. Freeze according to directions that come with your ice cream maker.

Submitted by: Caroline.Padilla