6 egg yolks
2 c. milk
1 c. sugar
1/4 tsp. salt
2 c. heavy cream
1 tbsp. vanilla extract

In top part of double boiler beat egg yolks and milk with rotary beater. Add sugar and salt; cook, stirring constantly, over hot not boiling water until thick enough to coat with metal spoon. Let cool, then add cream and vanilla. Freeze in a crank-type freezer, using 8 parts cracked ice to 1 part rock salt. Makes about 1 1/2 quarts.