Custard Ice Cream [ice cream machine]
Comments:	If desired, to make chocolate chip ice cream, churn ice cream until of puree consistency. Carefully open-up churn and add 3 cups [750 mL] semi-sweet chocolate chips. Close-up churn and continue processing.
Servings:	Approximately 4 cups [1 L]

2 cups [500 mL] milk 3 egg yolks 1 cup [200 g] sugar 1/4 teaspoon [1 mL] salt 2 cups [500 mL] light cream 4 teaspoons [20 mL] vanilla extract

Into the upper part of a double-boiler, bring milk to just a boil, but do not boil. Meanwhile, into a medium bowl, beat together egg yolks, sugar and salt. Leave warm milk to cool for a few minutes before pouring it, stirring, into egg yolks mixture. Pour mixture back into upper part of a double-boiler; cook over medium heat, until mixture coats the back of a metal spoon. Leave mixture to cool, then refrigerate mixture until really cold. Then stir in light cream and vanilla extract. Pour mixture into ice cream machine container. Process following manufacturer's instructions.