Yield: 1 quart.
2 large eggs
3/4 C. sugar
2 C. Whipping cream
1 C. Milk
2 tsp. Vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
