------------------------------PATTI - VDRJ67A------------------------------
      4    Egg; separated

  1 1/2 c  Sugar

      6 c  Light cream -OR- half & half

      2 tb Vanilla extract

  Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat
  until thickened. Beat egg whites in a large bowl until soft peaks form.
  Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup
  sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring
  constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla.
  Chill well, churn then freeze. Makes about 3 quarts.
   VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in
  additional ingredients after ice cream mix is cooled and before chilling,
  unless directed otherwise.
   1) BLACK WALNUT: Add 2 cups finely chopped black walnuts.

   2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in

  recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate
  chips.
   3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin

  pie spice and 1/2 tsp allspice.
   4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground

  cloves with sugar in recipe.
   5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed

  peppermint stick candy. Add another 1/2 cup crushed candy after freezing
  but before ripening.
   6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain

  toffee candy. Add another 1 cup crushed candy after freezing but before
  ripening.