4 eggs
2 1/2 c. sugar
6 c. milk
2 tbsp. vanilla
4 c. light cream
1/2 tsp. salt

Beat eggs until light; add sugar gradually. Beat until thickened. Add rest of ingredients and mix well. Freeze in ice cream freezer. Yield 1 gallon.

One can evaporated milk plus 3/4 cup water may be substituted for cream.