Instructions: Combine both kinds of milk, sugar, salt and beaten eggs in a 4 quart pot.

Bring to a boil and cook for one minute, stirring constantly. Pour into the freezer can and cool. After it is cool, add the vanilla and whipping cream.

Freeze in normal manner. When ready, remove dasher, put top back on and pack in ice and salt.

Makes 1-1/4 gallons or 15 servings. Custard may be made and refrigerated overnight. Homemade ice cream is better if eaten the same day.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.