2 egg yolks, lightly beaten
1 c. milk
1/3 c. sugar
1/2 c. heavy cream
1 tsp. vanilla

In large heavy saucepan, with wire whisk, beat yolks with milk until well blended. Add sugar. Cook over low heat, stirring constantly until thickened, about 10-12 minutes. Do not boil. (Mixture should be smooth and coat spoon.) Cool to room temperature. Stir in cream and vanilla. Refrigerate 6 hours or overnight.

To prepare ice cream, pour mixture into ice cream maker. Follow manufacturer's directions. Yield: 2 cups.