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

For Refrigerator: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla.

Pour into a refrigerator tray. Freeze until mushy, 1/2-1 hour. In a chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl, beat until smooth. Fold in whipped cream.

Pour into 2 refrigerator trays, freeze 3 hours or until firm, stirring often during 1st hour. Cover with wax paper to prevent crystals from forming. Makes 1 quart.