Directions

1. 1. Heat 1/3 cup of sugar slowly in heavy skillet until melted and slightly brown, stirring constantly.
2. 2. Scald milk and add to melted sugar. Cook until sugar is completely dissolved.
3. 3. Add remaining sugar and salt to beaten egg yolks and add hot sugar mixture gradually,
4. 4. Cook slowly until thickened. Chill. Whip cream until thick enough to hold a soft peak, add vanilla and fold into chilled mixture.
5. 5. Pour into freezing tray of refrigerator and freeze until firm.