4 egg yolks
3/4 c. sugar
2 c. milk
2 c. heavy cream
1 tsp. vanilla
Touch of salt

Mix slightly beaten egg yolks with sugar and salt. Scald milk and cream in double boiler. Cook, stirring constantly, about 5 minutes, until mixture coats spoon. Remove from heat and add vanilla. Cool. Freeze in ice cream freezer according to directions by manufacturer, or in refrigerator freezer.

Refrigerator freezer: Pour into ice trays and when partially frozen, scrape into cold bowl. Beat until smooth and pour back into tray. Freeze until firm.