4 eggs
1 c. sugar
3 c. whole milk
2 c. heavy cream
1 1/3 c. light corn syrup
3 tsp. vanilla

In a large bowl, beat eggs until light and frothy. Gradually add sugar, beating until dissolved. Add remaining ingredients and beat until well blended. Pour mixture into a medium loaf pan. Freeze for 5-6 hours. Mixture will separate into 2 layers. Break up the frozen mixture and place in a large bowl. Use mixer at medium and then high speed until ice cream is smooth but not melted. Pour into plastic container and freeze for another 5 hours. Makes 1/2 gallon.