4 eggs
4 c. milk
1 1/2 c. sugar
2 tbsp. vanilla
1/2 tsp. salt
2 c. heavy whipping cream

Separate the eggs and make a soft custard of the milk, egg yolks and sugar. Beat the egg whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt and when cold, the whipped cream; freeze.

FOR CHOCOLATE ALMOND:

When custard cools, add this and freeze:

5 oz. Nestle milk chocolate morsels
1 c. almonds, sliced