Categories: Ice cream, French 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      4    Egg; separated                      6 c  Light cream -OR- half & half 
  1 1/2 c  Sugar                               2 tb Vanilla extract 
  
  Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat 
  until thickened. Beat egg whites in a large bowl until soft peaks form. 
  Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup 
  sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring 
  constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. 
  Chill well, churn then freeze. Makes about 3 quarts. 
   VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in 
  additional ingredients after ice cream mix is cooled and before chilling, 
  unless directed otherwise. 
   1) BLACK WALNUT: Add 2 cups finely chopped black walnuts. 
   2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in 
  recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate 
  chips. 
   3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin 
  pie spice and 1/2 tsp allspice. 
   4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground 
  cloves with sugar in recipe. 
   5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed 
  peppermint stick candy. Add another 1/2 cup crushed candy after freezing 
  but before ripening. 
   6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain 
  toffee candy. Add another 1 cup crushed candy after freezing but before 
  ripening.