Have eggs at room temperature if possible. Separate eggs. Put dash of salt in egg whites and beat until soft peaks form. Beat egg yolks. Add evaporated milk, sugar, and vanilla; mix well. Pour some milk in and add egg whites and mix. Pour into freezer can and add enough milk to finish up to make the gallon. DO NOT fill completely as it will run over as it freezes.
After adding the last of the milk, put cover on and put can in freezer bucket and add cubed ice and ice cream salt in layers until bucket is full. You may have to add some more ice and salt as it is freezing due to melting. Be careful as you add salt so as not to get it on top of the lid as it might get into the ice cream. Turn freezer until it is very hard to turn and then when complete - eat, eat.
