Categories: Ice cream, Desserts 
      Yield: 6 servings 
  
      6 lg Eggs, beat until pale yellow 
           -and very frothy 
      4 c  Cane sugar, adding one cup 
           -at a time; beat until very 
           -smooth, 
           Scraping bowl often 
      2 tb Vanilla, and beat in well 
      1 ts Salt 
      2 qt Heavy whipping cream; slowly 
           -add this cream to the 
           Eggs/sugar/vanilla/salt 
           -mixture 
           Pour mixture into ice cream 
           -maker 
  1 1/2 qt Of half 'n half; stir 
           -briskly while adding to 
           -mixture 
  
  This is a "hard-work great-tasting" ice cream 
   
  Freeze ice cream as per manufactures recommendation 
   
  This will keep about ten days if packed and sealed in the freezer. Since 
  this ice cream is not cooked and contains no preservatives it gets very 
  hard in the freezer, and should be used within ten days.