April 26, 2001 at 2:53 PM CDT - Updated July 27 at 4:50 AM
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.