1 qt. milk
3/4 c. sugar
1/4 tsp. salt
4 eggs
1 c. double cream
1 1/2 tsp. vanilla

Heat the milk, sugar and salt in a pan until warm, then add slightly beaten eggs to some of the hot milk mixture and add to first mixture. Watch closely as mixture scorches easily. Cook until custard coats the spoon. Cool, add vanilla and cream; mix well. Freeze according to ice cream freezer directions. Makes 2 quarts.