4 Eggland’s Best eggs
3 ⅔ cups sugar
1 tbsp. vanilla (Watkins Double Strength)
Dash salt
3 cups Longmont Dairy whipping cream
2 quarts Longmont Dairy whole milk

Beat eggs lightly. Add sugar, milk and put in a kettle (a double boiler works best). Let simmer over low heat, stirring constantly with a wooden spoon to keep it just below boiling point. When it has congealed to a consistency of thin custard, remove mixture from heat. Let cool. Add whipping cream, vanilla and stir well.
Pour into canister of your ice cream machine to within about 3 inches of the top. Freeze according to manufacturer’s instructions.