Here's a couple from the recipes that came with our ice cream churn:
Country Style Vanilla
Beat 4 eggs till foamy. Slowly add 2 1/2 cups sugar, beat until thickened.
Add 4 cups whipping cream, 2 tablespoons REAL vanilla extract, 1/4 teaspoon salt and mix well.
Pour into churn then add whole milk to fill line - about 5 cups - but we've had only to add 2. Seems to depend on the cream.
Churn in freezer as per instructions.
Vanilla Custard Ice Cream:
Scald (warm) 2 cups milk, beat in 1 cup sugar and 2 eggs.
Add 1/4 teaspoon salt. Stir till all is dissolved and cook lightly till it coats a clean spoon.
Stir in 4 tablespoons real vanilla and 4 cups light or table cream.
Freeze as per directions in churn
Easy Vanilla
Thoroughly mix:
1 quart light cream (half & half), 1 tablespoon vanilla
1/4 cup sugar
dash salt.
Freeze as per directions in churn.