MAKES ABOUT 1 QUART

This ice cream is best served right out of the machine while it's still soft and creamy. It's so rich, it doesn't even need a topping. From THE ULTIMATE ICE CREAM BOOK.

2/3 cup sugar
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
12/3 cups milk
1 cup heavy cream
2 teaspoons vanilla extract 

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

VANILLA ICE CREAM #2

(EXTRA RICH AND CREAMY)

MAKES ABOUT 1 QUA R T

With so many egg yolks in this recipe, it's easy to "scramble" this custard. So either use a very low heat or cook this custard in a double boiler or stainless steel bowl set over a pot of simmering water. This takes a bit longer, but it is a safe way to ensure a smooth custard.

1 cup sugar
1/4 teaspoon salt
1 cup heavy cream
7 large egg yolks
1 1/2 cups half-and-half

In a medium mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium sauce pan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and 1 tablespoon vanilla extract place over very low heat or in a double boiler. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to, eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.