1/2 cup sugar
1/4 tsp. salt
1 cup milk
3 egg yolks, beaten
1 tbsp. vanilla
2 cups chilled whipping cream

For crank-type freezer:
Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream.

Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid; repack ice and rock salt. Let ripen several hours.

For refrigerator:
Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla.

Pour into refrigerator tray. Freeze until mushy, 1/2 to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream.

Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hour. Cover with waxed paper to prevent crystals from forming.

Makes 1 quart.