2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract
In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.
When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.