5 egg yolks
5 egg whites
1 3/4 c. sugar
3 tsp. vanilla extract
8 c. light cream, half & half

Beat yolks until foams, gradually add 3/4 cup sugar, beat until thickened. In a large bowl, beat egg whites until soft peaks form. Fold egg yolk mixture into egg whites. Stir in cream and remaining sugar. Transfer to large saucepan and cook over medium heat, stirring constantly until mixture coats a spoon. DO NOT BOIL. Add vanilla, chill thoroughly, then put in freezer and freeze.

Bud's wife, Marlene, showed me this recipe. You do bring both these recipes to a boil, but you do not boil. Use directions with freezer about how to freeze. When you are packing ice around the freezer do not forget to sprinkle ice cream salt over ice. It freezes better that way.