2 1/2 c. heavy cream
3 c. milk
2 1/2 tsp. vanilla extract
2 egg yolks
1 c. granulated sugar

Pour the cream and milk into a heavy saucepan and heat only long enough to scald the mixture. Beat the egg yolks and sugar together until creamy, then add the hot cream and milk a little at a time, beating constantly until well blended. Place the mixture in the top of double boiler over hot water and heat, stirring constantly, over a fairly low flame. If the water in the bottom of the double boiler boils too violently, the mixture may curdle. As soon as the mixture thickens, remove it from the heat and stir in the vanilla extract. Set a large strainer over the metal freezer can and carefully pour the mixture through. Chill quickly, then prepare to churn.

STRAWBERRY ICE CREAM:

Prepare the mixture for vanilla ice cream as directed above and chill it quickly. Wash, hull and dry a quart of strawberries, then arrange in a bowl and sprinkle with 1/2 cup granulated sugar. Mash with a fork and set aside while you pack the freezer tub and churn the ice cream. Stir in the strawberries after removing the dasher and crank.

PEACH ICE CREAM:

While preparing your mixture for vanilla ice cream, peel and slice 3 pounds of very ripe peaches. Sprinkle them with 1/2 cup granulated sugar and set aside for 30 minutes, then mash to a pulp and let stand for an additional 30 minutes. Stir the fruit into the ice cream after removing the dasher and crank.

TUTTI-FRUITTI ICE CREAM:

Heat the mixture for vanilla ice cream until it thickens, remove from the heat and strain into the metal freezer can. Puree 4 ripe bananas by pressing them through a fine strainer. Stir the banana puree into the thickened cream and chill quickly. Churn. After removing the dasher and crank, whip 2 cups heavy cream and blend into the ice cream, along with 2 cups coarsely chopped nuts, 2 cups sliced strawberries and 1/2 cup chopped maraschino cherries.

RUM RAISIN ICE CREAM:

Prepare the mixture for vanilla ice cream as directed. While the cream is churning, place 2 cups chopped raisins in a bowl and stir in 1/2 cup rum. Whip 1 cup heavy cream and set aside. Remove the dasher and crank, and fold the rum soaked raisins and whipped cream into the ice cream.

PEPPERMINT STICK ICE CREAM:

Prepare and churn vanilla ice cream as directed. Add 3/4 pound finely crushed peppermint sticks after removing the dasher and crank.