Royal Crown Vanilla Ice Cream.


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Queen of the luscious vanilla ice creams!


5 egg yolks.
2/3 cup sugar.
1 cup half and half.
2 tablespoons butter.
1 cup heavy or whipping cream.
2 teaspoons vanilla extract.


In medium bowl, beat egg yolks $ sugar until well blended. Pour into top pot of double boiler. Stir in half & half.
Cook & stir over gently boiling water until mixture thickens. Remove from heat. Stir in butter. Stirring occasionally, cool on a rack for about 15 minutes.

Stir in heavy or whipping cream and vanilla extract.

Pour into ice cream canister. Freeze / churn in ice cream maker according to manufacturer's directions; of follow refrigerator-freezer directions. Makes about 1 quart.



1. I always double the recipe to obtain at lease 2 quarts of it.

2. When pouring into ice cream freezer's bowl, do NOT go beyond 3/4 of the way up! This allows for the head room that's needed for the mixture to expand, aerate and become lighter as it churns and freezes.

3. You can use the 64-oz Glad plastic container to prime the ice cream in as it freezes solid. :weber:


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Now this is something. I loooooooooooove homemade ice cream.



You'll enjoy THIS one!!

It's been proven by me that it really works!! I've done it many times, and each time, it comes out a true winner!!! :WitchBrewsSmiley: :wow: