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VANILLA GELATO  (Italian ice cream)

5 large egg yolks
3/4 cup sugar
2 cups whole milk
1 cup half-and-half
2 tsp. Watkins Vanilla Extract

Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color. In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon. Remove from heat; stir in half-and-half. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla. Freeze in an icecream maker according to manufacturer's instructions.

Makes 1 quart.

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

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