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1. In a large bowl, beat the eggs and the sugar together.
2. Add the rest of the ingredients and whip to combine.
3. Pour the mixture into a double boiler and simmer until the mixture coats a spoon.
4. Remove the cream from the heat and cool.
5. Transfer the cream to a gallon freezer can.
6. Fill the can with whole milk with two inches to spare.
7. Freeze until firm.
8. Serve.
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