5 large egg yolks
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.
Watkins Independent Associate #099046N
Watkins Online Catalog: http://www.watkinsonline.com/jcooper