Creamy Vanilla Ice Cream



  1. In a heavy saucepan, thoroughly whisk together eggs and sugar. Add salt, milk, and cream. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees.
  2. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
  3. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer.
  4. Freeze according to the manufacturer's directions.
  5. Makes about 1 1/2 quarts.