Jimmy Barnett's Homemade Ice Cream

6 egg yolks
2 cups whole milk
1 cup sugar
dash of salt

Blend together in double boiler but don't really let the water boil or you will get a hard custard. I just whisk away until it gets thick, real thick, hardly falls off a metal spoon, just sort of oozes off rather than runs off.

Add
1 cup half and half
1 cup heavy whipping cream
healthy dash of vanilla extract maybe a teaspoon full, maybe more. Depends on what you feel like. If you are really adventurous split vanilla beans and cook with custard being sure to scrape seed into mix, but remove bean itself before adding to freezer container.

Whip up real good, again I do it by hand.

We have a freezer that requires ice and salt and the great outdoors, so I cannot speak to the new indoor models.

Anyway, pour the molten ice cream in the freezer container being careful though because it is probably "hotter'n a two dollar pistol" as my late father would say. Place container in freezer, add salt and ice and churn away for 4-6 minutes, something like that. It should be getting good and cold but not frozen.

The consensus yesterday was to use peaches so I take soft peaches before hand, peel and slice. Tough sometimes since softer is better. Sprinkle with a little sugar and let set in frig until needed which is right now. Just before adding them to the ice cream I add a dash of almond extract, stir in ice cream mix, put back in freezer and voila in about another 10 minutes you will have ice cream that is good I guarantee it!

Jimmy