This rich ice cream from RJ Cooper III, chef de cuisine of Vidalia, couldn't be easier or faster to make. Or more sophisticated to eat. You just have to remember it needs to chill overnight before you put it in an ice cream maker.

Serves 6 - 8

1 pint Half and Half cream
7 fluid ounces heavy cream
6 egg yolks
5 1/2 ounces glucose
4 1/2 tablespoons maple syrup
1/2 teaspoon salt
7 ounces toasted pumpernickel

Combine the half and half, heavy cream, glucose, salt and maple syrup together in a heavy bottomed pan. Beat the egg yolks in a bowl. Bring the mixtue to a simmer then pour in a slow stream into the egg yolks while stirring them briskly. In a clean pan, bring the mixture gently back to 160F, stirring constantly.

Remove from the heat and strain over the toasted pumpernickel through a fine sieve. Let the toast absorb the mixture, then purée everything in a blender. Strain the mixture and chill overnight in the refrigerator.

The next day, freeze the ice cream in an ice cream machine.

Vidalia is located at 1990 M St NW, 202 659 1990. Main courses cost from $26.50 to $34.50.

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