4 eggs
2 1/4 c. sugar
5 1/2 c. milk
4 1/2 c. half and half
2 tbsp. pure vanilla
1 tsp. salt

Use large mixer bowl at high speed. Beat eggs; add sugar. Beat until fluffy. Add milk. Mix well. Pour into sauce pan and heat, but do not boil. Remove from heat and completely cool. Faster cooling can be done by setting pan in cold water and stirring occasionally. When cool, add half and half or heavy cream. Add pure vanilla and salt. Stir to mix. Pour into freezer container and freeze until firm.