2 eggs
2 c. milk
3/4 c. sugar
1 tbsp. vanilla
1/4 tsp. salt
1 c. heavy whipping cream

Separate eggs and blend the egg yolks, milk and sugar. Stir over a low heat to form a soft custard. Beat the egg whites stiff and pour the hot custard over them, mix thoroughly. Add vanilla and salt. Refrigerate until chilled. Add the whipping cream. Pour into ice cream freezer. Freeze.