Old-fashioned Vanilla Ice Cream

6 egg yolks, lightly beaten
2-1/3 cups sugar
4 cups milk
5 cups half and half
1/4 tsp. salt 2 Tbsp. Pure vanilla extract
Butter Crisp (optional)

Combine first three ingredients in a large saucepan. Cook over low heat, stirring constantly 40 minutes or until mixture thickens and coats a spoon, cover and chill at least 4 hours.

Stir in half and half, salt and vanilla, pour into freezer container of a 5 qt. hand-turned or an electric ice cream freezer. Freeze according to manufactures instruction,s. Remove dasher from ice cream freezer.

If making plain ice cream, pack freezer with additional ice and rock salt, and let stand 1 hour to firm up. If using Butter Crisp, omit packing and standing step, spoon ice cream into a large bowl, and fold in Butter Crisp. Spoon ice cream into a large freezer container, freeze at least 2 hours.

Makes 3-1/2 QT.

BUTTER CRISP

2 cups finely crushed corn flakes cereal
2 cups chopped pecans
1 cup firmly packed brown sugar
1/2 cup butter, melted

Preheat the oven to 350*F.

Stir together all ingredients. Spoon mixture into an ungreased 15x10" jelly-roll pan. Bake for 25 minutes, stirring occasionally, cool completely.

Makes 5 cups

Got these recipes from Southern Living flier.