Vanilla Ice Cream

• 2 whole eggs
• 2 egg yolks
• 13 cup sugar
• 1 cup heavy cream
• 1 cup milk
• 1/2 teaspoon vanilla extract (or more to taste)
• 2 slices lemon peel
• 10 coriander seeds, coarsely crushed and tied in a cheesecloth bag

1. Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon-colored.
2. (This can be easily done in a food processor.)
3. Meanwhile, heat the cream and milk with the vanilla, lemon peel and coriander.
4. Remove from heat just before it reaches the boiling point.
5. Pour the mixture in a thin stream into the eggs and mix thoroughly.
6. If you are using a food processor, remove the bag of coriander seeds while you do this.
7. Pour the mixture into a double boiler and place over very hot water on a medium flame.
8. (You can also use a thick sauce pan placed on an iron trivet over a low flame.)
9. If you have removed the coriander bag, return it to the mixture.
10. Cook until thickened to the consistency of custard, stirring from time to time.
11. Remove from heat and cool, whisking occasionally as the mixture cools.
12. Remove the coriander bag and the lemon peel.
13. (If you have used a food processor, the lemon peel will have been chopped up into the custard.)
14. Place the mixture in an ice-cream maker and follow the manfacturer's directions.
15. (If you do not have an ice-cream maker, place the mixture in freezer trays, cover with foil and freeze in the refrigerator at its coldest setting.
16. Stir every so often to prevent ice crystals from forming.)

eggs, egg yolks, sugar, heavy cream, milk, vanilla, lemon peel, coriander seeds

Taken from cooking.nytimes.com/recipes/1987 (may not work)