4 egg yolks
4 egg whites
1 1/2 c. sugar
2 tbsp. vanilla extract
6 c. light cream, half and half

Beat yolks until foamy, gradually add 3/4 cup sugar; beat until thickened. In a large bowl, beat egg whites until soft peaks form. Fold egg yolk mixture into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan and cook over medium heat, stirring constantly until mixture coats a spoon. Do not boil. Add vanilla. Chill thoroughly. Freeze.