In large saucepan, beat together eggs, sugar and
salt, if desired. Stir in 2 cups of the milk. Cook overlow heat, stirring constantly, until mixture is thick enough to coat
a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover
and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish
or add stir-ins, if desired. Serve immediately.
*For faster preparation heat milk until very warm
before stirring milk into eggs and sugar.
MICROWAVE: In 2-quart liquid measure or bowl,
beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook
2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power
until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir
in remaining 2 cups milk and vanilla. Continue as above.
GARNISHES AND STIR-INS
Choose 1 or several:
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Whipping cream, whipped