1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract
Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil. Stir in the sugar and salt. Lower temperature to low.
Stir a tiny beat of the hot milk mixture into the eggs, mixing well. Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes. Be careful you do not allow mixture to boil. Stir in the cream and allow the mixture to cool down; add the vanilla.
Pour into ice cream freezer and follow manufacturer's directions.