3 pints half & half
9 egg yolks
1 1/2 cups sugar
4 tsp. vanilla
3/4 tsp. salt
1 cup whipping cream
1 cup milk

Beat egg yolks, gradually adding add sugar, cream and the remaining ingredients. Transfer mixture to an ice cream freezer and churn until stiff (20 minutes in electric freezer).

Pack into a plastic container and store in the freezer of your refrigerator.

Yield: Makes 4 1/2 quarts.

Save the egg whites to make Angel Cake.

Submitted by: Belle