Instructions
1. Whisk the egg yolks and sugar in a large metal bowl until sunny yellow and lightened.

2. Add the milk to the egg mixture and put over a bowl of simmering water.

3. Heat the milk and egg mixture, stirring constantly, until it is quite thick -- like pudding.

4. Pour in the cream (which stops the eggs from overcooking). Stir to combine.

5. Freeze in an ice cream maker per instructions.

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Yields: 4 Servings
     GOURMET magazine, August 2006, page 36

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