1 c. sugar
1/2 c. water
7 lg. egg yolks
1/8 tsp. salt
2 tsp. vanilla extract
2 pts. heavy cream

Combine sugar and water in a heavy saucepan and place over medium heat. Cook, stirring until the sugar is dissolved. Continue cooking until the syrup forms a thin thread. Beat egg yolks until light and frothy. Pour into syrup. Beat well and cool. Add salt and vanilla. Stir in the cream. Pour mixture into ice cream mixture and freeze. Makes 2 quarts.