Nesselrode ice cream

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 2 cups Nesselrode mix (see recipe)

1. Combine the milk and cream in a saucepan and bring barely to the simmer.
2. Place the yolks and sugar in a heavy casserole.
3. Beat with a wire whisk until pale yellow.
4. Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly.
5. Add the remaining hot mixture, stirring rapidly.
6. Heat slowly, stirring and scraping all around the bottom with a wooden spoon.
7. Bring the mixture almost, but not quite, to the boil.
8. The correct temperature on a thermometer is 180 degrees.
9. This cooking will rid the custard of the raw taste of the yolks.
10. Pour the mixture into a cold bowl.
11. This will prevent the mixture from cooking further.
12. Let cool.
13. Add the Nesselrode mix and stir to blend.
14. Pour the mixture into the container of an electric or handcranked ice-cream freezer.
15. Freeze according to the manufacturer's instructions.

milk, heavy cream, egg yolks, sugar, nesselrode mix

Taken from cooking.nytimes.com/recipes/6222 (may not work)