(This recipes makes 1 1/2 to 2 quarts)
• 6 eggs  
• 2 cups milk  
• 3/4 cup sugar
• 1/4 teaspoon salt  
• 2 cups whipping cream  
• 1 tablespoon vanilla
• crushed ice (if required by manufacturer
for your ice cream freezer)
• rock salt (if required by manufacturer for
your ice cream freezer)
1. In medium saucepan, beat together
eggs, milk, sugar and salt. Cook over
low heat, stirring constantly, until mixture
is thick enough to coat a metal spoon
with a thin film and reaches at least 160
degrees F.
2. Cool quickly by setting pan in ice or cold
water and stirring for a few minutes.
3. Cover and refrigerate until thoroughly
chilled, at least one hour.
4. When ready to freeze, pour chilled
custard, whipping cream and vanilla into
1-gallon ice cream freezer can. Freeze
according to manufacturer’s directions
using six parts ice to one part rock salt.
Transfer to freezer containers and freeze
until firm.