Gradually add the sugar to the eggs, beating constantly. Continue beating until mixture is thick. Add milk, cream, vanilla and salt. Mix thoroughly. Freeze according to directions for the kind of ice-cream freezer used.
Substitute four cups puréed fresh fruit, selected as desired, for four cups of the milk. Omit the vanilla. If desired, substitute almond extract.
Add two cups chopped nuts to mixture.
© 1966 Craig Claiborne estate. All rights reserved.