<sf> wrote in message ...
> On Sun, 16 Dec 2007 17:28:17 -0500, "Dee.Dee" >
> wrote:
>>
>>"Dee.Dee" > wrote in message
...
>>>
>
>>> My own recipe, using some instructions from Alton Brown's program.
>>>
>>> 2 cups cream
>>>
>>> 1 cup left-over milk
>>>
>>> 6 large egg yolks
>>>
>>> ¾ sugar organic sugar
>>>
>>> 1-1/4 teaspoon vanilla
>>>
>>
>>Sorry about the 2 cups and 1 cups above when I said that my cost was based
>>on 1-1/2 to 1-1/2. I have played with this combination and have tried
>>many
>>variations.
>>I prefer 1-1/2 cups cream and 1-1/2 cups whole milk. The rest remains,
>>but
>>use 4-5 eggs if you prefer.
>>
>>To me this is a recipe that is totally adjustable.
>>Dee Dee
>>
>
> 1. What is "left over" milk?
> 2. Convert 6 yolks to 4-5 whole eggs or reduce the number of yolks to
> 4-5?
>
> TIA
>
> --

I'm sorry - I had so many versions and I didn't go over them well enough
before I sent it -- First the left-over milk is my term for the milk that
is left in the gallon jar after I've taken enough cream out. IOW, I use what
is left in the gallon of milk after taking out the cream, for rest of the
milk in the recipe; it will be anywhere (guessing) between 1 or 2% or whole
milk. Whatever it is, that's what I use.

Also, I've tried to use whole eggs -- I wasn't happy with the taste. It's
yolks for me.

DH likes to save the whites- and with the cost now of eggs, it's a wise
choice. I don't freeze them. Since he likes eggs better than I do, he will
mix an egg (or two) into the whites and scramble them -- perhaps put a
little turmeric in them. I can't handle it, though.
Dee Dee