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Here's the recipe for French Vanilla

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Reviewing the book again, I still find no instructions for cooking anywhere. Curiously enough in the "Sweet cream base" section I did find one recipe that does not contain eggs. the text states, "This simple recipe is made with a minimum of ingredients and requires no cooking."

For freezing we use a 1 quart hand crank freezer that has a sealed insert filled with some kind of high heat transfer liquid. We keep the unit in the deep freeze when not in use. It is handy to use and will freeze the ice cream solidly enough to tear in about 20 minutes.

I did make Ice cream using B & J's book several times without cooking. It was very good that way, right out of the maker but it did not keep well. The texture became very hard. Once I started cooking as directed above, I find that it will keep for several weeks and the texture is quite good.

Just the other night I finished the last of a batch of my favorite, chocolate mint, that had been made in late June.

Don't ask me how it lasted in our freezer that long.

I make chocolate mint using the B & J's recipe for Jerry's Chocolate, I measure out the cream at least 8 hours in advance and steep in about 1/2 cup of chopped chocolate mint leaves. Strain the steeped cream before adding to the recipe.

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