1/2 c. sugar
1/4 tsp. salt
1 c. milk
3 egg yolks, beaten
1 tbsp. vanilla
2 c. chilled whipping cream

Mix sugar, salt, milk and egg yolks in pan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temperature. Stir in vanilla and cream. Pour into freezer can; put dasher in place. Cover can and adjust crank or electric motor.

Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank or plug in. Mix until frozen.

VARIATION:

CHOCOLATE ICE CREAM: Decrease vanilla to 1 teaspoon and increase sugar to 1 cup. Stir 2 (1 oz.) squares unsweetened chocolate, melted into hot mixture in pan.