Combine eggs, salt and sugar. Slowly add milk. Heat, stirring, until the mixture coats the back of the spoon. Do not allow to boil. Cool and chill. Add cream and vanilla. Freeze according to directions for the kind of ice-cream freezer used.
Add four ounces (four squares) unsweetened chocolate to the milk before it is scalded.
© 1966 Craig Claiborne estate. All rights reserved.