4 eggs
2 c. sugar
1 tbsp. vanilla
1 qt. half and half
1 pt. whipping cream
Add enough whole milk to complete 1 gallon

Cook together in a sauce pan over low heat the half and half, whipping cream, beaten eggs, sugar and vanilla. Stir constantly until the mixture reaches a temperature of 160°F. At this temperature the mixture will lightly coat a metal spoon. Remove from heat and add the milk to make 1 gallon. Chill the custard base completely before freezing in the ice-cream maker.

Some traditional recipes for homemade ice cream call for eggs, which are not cooked before the ice cream mixture is frozen. To prevent food poisoning, experts now know that the mixture must be cooked to destroy any salmonella bacteria that may be present in the eggs.