Whip the cream until it's almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time. At this time, add the flavoring. I frequently use pureed fruit, instant vanilla pudding and mini chocolate chips, jello powder, etc.

Whip the egg whites until stiff, then fold into the mixture. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when it's ready. If you really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this anymore and it still comes out fine.

Warm the milk and then add the eggs, sugar, and salt. Stir constantly until the mixture reaches a temperature of 155 F. or until it coats the back of the spoon. Remove from heat, stir in cream and vanilla. Continue stirring occasionally until the mixture has cooled to about 90 F. This will take about 5 minutes if done over ice. Turn into the freezer can and freeze.