3 egg whites
6 tbsp. sugar
3 egg yolks
1/4 c. milk
1 tsp. vanilla extract
1 c. heavy cream

1. Turn temperature control of freezer to coldest point.

2. Beat egg whites until stiff peaks form.

3. Add sugar 2 tablespoons at a time, beating after each addition.

4. Beat egg yolks until creamy, add milk and vanilla and fold gently into mixture.

5. Beat cream until it barely holds its shape; fold into meringue.

6. Pour mixture into freezing tray and freeze until mixture is firm.

Makes about 1 1/4 quarts.

BLUEBERRY ICE CREAM: Fold 1 cup frozen blueberries into mixture before completely set.

COFFEE ICE CREAM: Make vanilla ice cream, dissolving 2 teaspoons instant coffee in warmed milk and cooling before adding in step 4.

CHOCOLATE ICE CREAM: Melt 1 square unsweetened chocolate in 1/4 cup milk in top of double boiler over boiling water, blend well. Add to vanilla ice cream in step 4 increasing sugar to 1/2 cup.