Vanilla Custard Ice Cream

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.