6 beaten eggs
2 sm. cartons whipping cream
2 cartons half & half
2 c. sugar
1 tbsp. vanilla
2 c. milk

In saucepan beat eggs. Add 3 cups of the cream and the sugar. Cook and stir about 7 minutes or until mixture is slightly thickened and coats a metal spoon. Lower heat when you hear the sound change as you stir with a wooden spatula.

Cover and chill at least 4 hours or overnight. Pour into a 5 quart freezer and freeze according to manufacturer's directions.