Stir hot milk slowly into eggs and sugar; cook slowly over direct heat until thickened, stirring constantly; cool.
Add remaining ingredients to cooled egg mixture; stir until smooth. Pour into freezer can; put dasher and cover in place. Pack chopped ice and coarse salt around can, using 4 parts ice to 1 part coarse salt; turn dasher until crank turns hard (about 30 minutes with electric freezer). To store, spoon lightly into airtight freezer containers (do not pack). Seal, label and date. Freeze.