2 qts. half and half
1 tsp. salt
12 egg yolks
4 tbsp. vanilla extract
2 c. whipping cream
2 1/4 c. sugar

Scald half and half in large saucepan. Add sugar and stir until dissolved. In large bowl, beat together egg yolk and salt. Slowly stir about 3 cups scalded half and half into egg yolks. Return egg yolk mixture to milk in saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly and coats back of spoon. Remove from heat at once. Pour through strainer into freezer canister. Chill thoroughly. Just before freezing, stir in vanilla and whipping cream.