Homemade Ice Cream
by Mary Abart

6 egg yolks
1 C milk
1 C sugar
1 T vanilla
pinch of salt

Put the egg yolks and milk in a heatproof bowl over a pan of simmering water and whisk until well blended.  Stir in the sugar and salt and add the vanilla. Continue to cook, stirring constantly, until the mixture is thick enough to cover the back of a spoon. Cool the mixture, then cover and refrigerate until chilled. Pour into ice cream maker and add milk according to manufacturer’s instructions. Once frozen, pack the mixture and allow to ‘ripen’ for about two hours before serving.