Microwave directions: In 3-quart microwave-safe casserole, combine eggs, sugar and salt.

Beat well with a wire whisk. In a 2-cup microwave-safe measuring cup, microwave milk on HIGH for 2 minutes or until very warm. Using wire whisk, gradually beat warm milk into egg mixture.
Microwave on MEDIUM for 11 to 14 minutes or until mixture is slightly thickened and coats a metal spoon, stirring every 2 minutes. (If mixture begins to curdle, beat vigorously with wire whisk.)
Cover; refrigerate at least 2 hours until thoroughly chilled. Stir in whipping cream and vanilla. Prepare ice cream freezer according to manufacturer’s directions; freeze as directed.
Makes 24 (1/2 cup) servings.

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