Vanilla Ice Cream

6 whole eggs beaten with 1/4 t. salt
2 C. sugar
1 1/2 quarts whole milk
2 t. vanilla extract
1 pint whipping cream

Add sugar and milk to eggs and cook on low to medium heat, stirring constantly until mixture begins to coat the spoon. Be careful not to scorch.

Set aside, allowing to cool a bit before putting into refrigerator to complete cooling.

After mixture is cooled, add vanilla and whipping cream. Pour into ice cream freezer and freeze according to manufacturer's directions.

Makes 4 quarts.