1Make the custard using milk, egg yolks, sugar and salt. Place on top of stove and cook, stirring and stirring so it won't scorch. Keep stirring until you get a thicken custard. Place in the refrigerator and let cool. After thoroughly cooling custard, beat egg whites, add vanilla, cream (evap. milk) and place in the ice cream freezer. Make sure you have plenty of ice and rock salt, turn on and freeze! So good. Below is the other recipe for a larger amount of ice cream. You will do it the same way but it just makes more. This is the one that I use when taking it to church or my family comes over.