Vanilla Ice Cream

2 cups milk
1 3/4 (one and three-quarter) cup sugar
1/2 (one-half) teaspoon salt
2 cups half and half
1 Tablespoon vanilla extract
4 cups whipping cream

Scald milk until bubbles form around edge of pan. Remove from heat and stir in sugar and salt until dissolved. Stir in half and half, vanilla and whipping cream. Cover and chill 30 minutes. Freeze as directed in ice cream freezer. Yields four quarts.