4 eggs (substitute egg beaters)
1 c. sugar
2 tbsp. vanilla
1/2 c. whipping cream
2 cans condensed milk (Eagle Brand)
whole milk (approx. 1-1/2 qtsp.)
1/2 tsp. salt

Combine eggs, cream, sugar, salt and vanilla in a bowl and beat with mixer. Pour mixture into ice cream freezer and add condensed milk and stir well. Add whole milk to fill line on can and stir. Put can in ice cream freezer and alternate layers of ice and rock salt. Churn until firm. Store remaining ice cream in freezer.