Jack's Homemade Vanilla Ice Cream

Combine first 3 ingredients in a large saucepan. Cook mixture over low heat, stirring constantly, 25-30 minutes or until mixture thickens and will coat a spoon.

Cover and chill.

Stir in half and half and remaining ingredients. Pour into the container of a 2.5 quart freezer. Freeze according to mfg. instructions Serve immediately or spoon into airtight container and freeze until firm.

Posted to the BBQ List on July 26, 1998 by Jack Chambles

Note: I bought a Krupps Ice cream maker from Williams Sonoma ($55.00) and it does an excellent job. It makes freezing ice cream effortless. The above recipe can be doubled to make 3-3/4 quarts.