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• 4 eggs
• 5 cups whole milk (approximately), well chilled
• 2 tablespoons vanilla extract
• 2-1/2 cups sugar
• 4 cups whipping cream
• 1/4 teaspoon salt

In a large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add cream, vanilla and salt and mix thoroughly. Refrigerate mixture until well chilled.

Pour mixture into freezer can. Add milk to fill line on the can and stir well with a long-handled spoon. Freeze as directed. Makes approximately 4 quarts.

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Note: For more detail on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer.

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