4 eggs
2 c. sugar
1/2 tsp. salt
4 c. cream
1 tbsp. pure vanilla
1 1/2 qt. half & half

Beat eggs until light. Gradually add sugar and salt. Beat extremely well until sugar is completely dissolved. Add cream, vanilla and half and half. Mix well.

TO FREEZE: Use electric or manual freezer using 4 parts crushed ice to one part rock salt, layering as you pack. Keep salt clear of container top. Should take about 20 to 30 minutes. Other ingredients should be added after 10 to 15 minutes as ice cream becomes slushy.