3 cups heavy cream or milk
1 1/4 cups sugar
3 eggs, separated
1 tsp vanilla extract
In a pot beat egg yolks with sugar and vanilla until light in color, gradually add hot cream or milk, mixing all the time. Put the pot on low heat and cook while stirring with wooden spoon until the mixture thickens and coats the back of the spoon. Do not let it boil. Take the pot off the heat, strain the custard and cool it down. Pour cooled custard into a container of ice cream maker, surround it with crushed ice mixed with salt ( 1 kg/2 lb 4 oz of salt for each 6-7 kg/13-15 lb of ice) and churn the ice cream.
Add more ice during churning and drain water. Churning takes 30-40 minutes. When ice cream becomes thick, open the cover and remove mixing paddle, smooth the ice cream and let it harden for an hour. Put into dessert bowls to serve.