Frozen Custard Ice Cream

6 Eggs
2 C Milk
1 C Sugar
1/4 t. Salt
2 C Whipping cream
1 T Vanilla
Crushed Ice
Rock Salt

In medium saucepan, beat together eggs, milk, sugar, and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches 160 degrees F. Cool quickly by pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, pour chilled custard, whipping cream and vanilla into 1-gallon ice-cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.