From ice cream log, 7/11/05 and 9/30/08:

Make custard base:
Bring almost to boiling:
1 pint whole milk
1 pint heavy whipping cream

Meanwhile, beat a lot:
4 egg yolks
2/3 cup sugar
pinch salt

Mix hot custard base into sugar and egg mixture very gradually,
beating continually. Put the whole thing in the pot again on low heat.
Take it off after it thickens somewhat, but before it starts
chunking up. If you wait too long, the custard will 
start to separate and become mealy. If you don't wait long
enough, it will be thin.
Put in fridge. Freeze in machine the next day.