Royal Vanilla Ice Cream

-The Hawkins Family

1 pint half-and-half (2 cups)
6 egg yolks, room temperature
3/4 cup sugar
1/4 tsp. salt
1 pint whipping cream (2 cups), chilled
1 Tbsp. vanilla extract

In a small saucepan, scald half and half by heating over medium heat until bubbles form around edge of pan. In a large mixing bowl, beat egg yolks, sugar and salt until thick and pale. Beating constantly, gradually add hot half and half; beat 1 minute. Stir in whipping cream and vanilla. Freeze in an ice cream maker according to manufacturer's directions. Remove dasher and serve ice cream soft, or, remove dasher and replace lid. Cover lid with foil. Place ice cream in freezer to ripen 2-4 hours or until firm. Makes about 2 quarts. Recipe doubles easily to fill a larger capacity freezer.