4 large eggs
2 quarts Longmont Dairy whole milk
2⅔ c. sugar
3 c. Longmont Dairy whipping cream
Dash salt
1 Tbsp. vanilla (Watkins Double Strength)

Beat eggs lightly. Add sugar, salt, 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 cream and vanilla, stir well.

Pour into canister of your ice cream machine to within about 3 inches of
the top. Freeze according to manufacturer’s instructions.