1/2 c. sugar
1/8 tsp. salt
4 egg yolks, slightly beaten
2 c. scalded milk
1/2 pt. heavy cream
1 tbsp. pure vanilla

Mix sugar, salt and egg yolks. Add scalded milk, stirring constantly. Cook over hot water until the mixture coats a spoon. Cool, strain, and add heavy cream and vanilla. Pour into ice cream freezer and freeze according to freezer instructions. Yield: about 3 pints. (Sometimes I add extra milk after I put custard into the freezer. It's not quite so rich and it is still very good.)