4 eggs
1 c. milk plus 2 tbsp. vanilla
2 1/2 c. sugar
2 qts. of Half and Half
1/4 tsp. salt

For less butter fat, substitute all milk or 7 cups milk and 2 cups of Half and Half.

In a large mixing bowl, beat eggs until frothy. Add sugar slowly, beating until thickened. Add milk, Half and Half, vanilla, salt; and mix well. Pour into can of mechanical freezer. Add milk to fill line on can and stir well. Churn in freezer, per instructions. Makes 1 gallon (4 quarts). Ice (to crush) for making ice cream can be frozen in 1/2 gallon milk cartons, we used 4 for freezing and ripening. 3 cups rock salt to make ice cream and 3 cups to ripen. May need as much as 15 pounds ice to freeze and 5 to ripen.