Vanilla Velvet Ice Cream

Course : Ice Cream
Serves: 6
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6 large eggs -- beaten
4 cups cane sugar
2 tablespoons vanilla
1 teaspoon salt
2 quarts heavy whipping cream
1 1/2 quarts half n half

Preparation / Directions:

Beat eggs until pale yellow and very frothy. Add one cup of sugar at a time, beating until very smooth. Scrape bowl often. Add vanilla and salt; beat well. Slowly add heavy whipping cream to the egg mixture. Pour into ice cream maker. Add half and half; stir briskly. Freeze ice cream as per manufactures recommendation This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.

2 Kitchen's say:
  (4 1/4 1/2 Stars!)
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