4 eggs
2 1/4 c. sugar
4 cartons whipping cream or half and half
6 tsp. vanilla
1/2 tsp. salt
milk

You also need a 4-quart freezer. For 6-quart, increase by 1/2.

Beat eggs. Add sugar gradually. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour in can and finish filling with whole milk. Freeze as directed.

For Butterfinger Ice Cream, add 3 to 4 crushed up Butterfingers to mixture before freezing.