4 egg yolks
1 1/2 c. sugar
4 egg whites
2 tbsp. vanilla
6 c. half & half (1 qt. & 1 pt.)

Beat egg yolks until foamy. Gradually add 3/4 cup sugar, beating until somewhat thick. Beat egg whites until forms soft peaks. Beat in remaining 3/4 cup sugar gradually. Fold yolk mixture into egg white mixture. Cook in microwave until coats a spoon. Stir frequently but do not boil as this will cause mixture to curdle. Add vanilla; cool. Freeze in ice cream freezer (works well in a 5 quart freezer).

(I use 1 1/2 bags of ice and about 2 1/2 to 2 cups softener salt.)