4 eggs
2 1/2 c. sugar
6 c. milk (whole)
4 c. light cream
2 tbsp. vanilla
1/2 tsp. salt

Beat eggs until light. Add sugar slowly, beating until thick. Add remaining ingredients; mix thoroughly. Freeze in 5 quart freezer. Use 6 parts ice to 1 part salt. Remove dasher. Cover top with several pieces waxed paper; replace lid. Pack in ice and salt. Let ripen a few hours.