*makes about 4 quarts
12 large egg yolks, slightly beaten
2 cups sugar
4 cups milk
1 teaspoon salt
8 cups whipping cream (heavy)
4 tablespoons vanilla
Mix egg yolks, sugar, milk and salt in a large pot. Cook just to boiling (do not boil). Pour into a chilled bowl in freezer stirring every 10 minutes. Refrigerate for 30 minutes or until at room temperature. (You can refrigerate it up to 24 hours and it is still good.)
In bowl stir in whipping cream and vanilla into milk mixture. Pour into 5 quart mixing bucket that fits into ice cream maker. Put in mixing paddle, start motor. Begin mixing. Insert ice and rock salt to freeze ingredients. Listen to motor until motor shows signs of stopping then turn off. Enjoy licking the paddle with ice cream on it. Freeze ice cream for better taste.
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