French Vanilla Ice Cream (No Turning)

Le Ruth's Restaurant

6 large egg yolks
¼ cup light corn syrup
¾ cup sweetened condensed milk
3 cups whipping cream
1 tbs. Ronald Reginald's Vanilla Bean Marinade^®

Whip yolks and corn syrup until thick and fluffy (about 6 to 7 minutes). Fold in condensed milk and Vanilla Bean Marinade^®. Carefully fold in whipped cream. Pour into mould and freeze overnight.

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