Vanilla Custard Ice Cream

Yield: 1-1/2 quarts

Ingredients

2 eggs, beaten

2 cups milk

3/4 cup sugar

1/8 teaspoon salt

2 cups whipping cream

2 tablespoons vanilla extract

colored sprinkles (optional)

Directions:

In a large saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium-low heat until mixture reaches 160 and is thick enough to coat a metal spoon. Cool. Stir in cream and vanilla.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.

Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Garnish with colored sprinkles if desired.

Please note that some ingredients and brands may not be available in every store.