3 c  Heavy cream
1 c  Whole milk
3/4 c  Sugar
2 tb (yes, Tablespoons, not
-teaspoons!) Vanilla
5    Egg yolks

Heat cream, milk and sugar in heavy saucepan, stirring until sugar
dissolves. Add egg yolks by adding some mixture to eggs to dilute, and then
adding diluted eggs to rest of pan (adding straight will cook them and make
for lumpy cream). Whisk constantly over med heat until mixture coats the
back of a spoon (seems to take forever, about 10 min?). DO NOT LET BOIL (or
it will curdle) Strain, if you want, and add vanilla (I never strain, it
comes out fine). Cool completely in refrigerator. Freeze according to
manufacturers instructions. Makes about 1 quart. ( I double this if using
the hand crank – it has a much larger capacity, but doesnt seem to last
any longer after its made…. Hmmm….)