1 c. milk 1 qt. half-and-half 1 c. sugar 9 egg yolks, beaten 2 T. vanilla 2 pints heavy whipping cream

Mix in saucepan milk, half-and-half, sugar and egg yolks. Cook over medium heat, stirring constantly until bubbles form around edge and mixture is slightly steaming.

Cool to room temperature. Add vanilla and whipping cream. Refrigerate at least 4 hours before churning.

Makes about 3-1/2 quarts.