2 1/2 qts. milk
2 c. sugar
2 tbsp. vanilla
2 tbsp. cold water
3 eggs, beaten
1/2 tsp. salt
2 Junket (rennet) tablets
1-3 (1/2 pts.) whipping cream

Heat milk to lukewarm. In another pan, beat eggs well. Add sugar, salt and vanilla to eggs. Dissolve Junket in water. When milk is warm, add to egg mixture, then add Junket, making sure milk is warm when the Junket is added.

Let stand several hours in refrigerator, or let stand in ice cream freezer with ice and salt 15 minutes until mixture thickens. Then add whipping cream and turn freezer until solid. Makes 6 quarts ice cream.

NOTE: As a substitute for Junket, use 2 tablespoons gelatin dissolved in 4 tablespoons cold water.