2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons 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.
Makes 1 Quart
VARIATION
add 1 cup coarsely chopped Reece’s Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.