1 qt. milk
6 egg yolks, beaten
1 c. sugar
1/4 tsp. salt
3 c. whipping cream
2 tbsp. vanilla extract

In a 3 quart heavy saucepan, combine milk, egg yolks, sugar, and salt; blend thoroughly. Cook over medium heat, stirring constantly, until mixture coats a spoon (about 15 minutes); do not boil. Cool. Add cream and vanilla; chill thoroughly. Churn; freeze. Yields: Approximately 3 quarts.