MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: French, Ice cream
       Yield: 1 servings
       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.