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

Mix sugar, salt, milk and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temperature. Stir in vanilla and cream.

Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw of water. Remove lid; take out dasher. Pack mixture down. Replace lid. Repack in ice and rock salt. Let ripen several hours. Note: An electric freezer may be used or hand freezer.