6 eggs
1 c. sugar
2 c. milk
1 tsp. vanilla
2 c. heavy cream

Beat the eggs until thick and yellow (use spoon). Add sugar, milk and vanilla. Mix well. Whip the cream separately and then fold into the egg mixture. Pour into trays and freeze until solid enough to break into pieces. Beat again in a bowl until fluffy but not melted. Pour back into trays and freeze until firm. Before serving, let the ice cream soften a little. Serves 6-8.