PATTI - VDRJ67A
4    Egg; separated
1 1/2 c  Sugar
6 c  Light cream -OR- half & half
2 tb Vanilla extract

Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat
until thickened. Beat egg whites in a large bowl until soft peaks form.
Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup
sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring
constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla.
Chill well, churn then freeze. Makes about 3 quarts.
VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in
additional ingredients after ice cream mix is cooled and before chilling,
unless directed otherwise.
1) BLACK WALNUT: Add 2 cups finely chopped black walnuts.
2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in
recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate
chips.
3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin
pie spice and 1/2 tsp allspice.
4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground
cloves with sugar in recipe.
5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed
peppermint stick candy. Add another 1/2 cup crushed candy after freezing
but before ripening.
6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain
toffee candy. Add another 1 cup crushed candy after freezing but before
ripening.