Vanilla velvet ice cream

Yield: 6 Servings

Ingredients:

6 lg Eggs beat until pale yellow -and very frothy
4 c Cane sugar

Instructions:

adding one cup -at a time; beat until very -smooth Scraping bowl often 2 tb Vanilla and beat in well 1 ts Salt 2 qt Heavy whipping cream; slowly -add this cream to the Eggs/sugar/vanilla/salt -mixture Pour mixture into ice cream -maker 1 1/2 qt Of half 'n half; stir -briskly while adding to -mixture This is a "hard-work great-tasting" ice cream 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.