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Ingredients
- 6 large eggs, beaten
- 2 1/2 cups sugar
- 4 cups milk
- 2 cups half-and-half
- 1/4 teaspoon salt
- 2 1/2 tablespoons vanilla extract
- 3 cups whipping cream
Method
- Add the first 3 ingredients to a saucepan.
- Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
- Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
- Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
- Freeze following the manufacturer's directions.
- Serve right away or transfer to an airtight container and freeze until firm.
