Be sure not to dump milk into eggs for fear of flash cooking them, which will result in an ice cream that tastes like an omelette. Pour combined egg/milk mixture back into pot, turn burner on low, and while whisking constantly, allow mix to warm for a minute or two. You want it to thicken slightly, until it coats the back of a spoon. Pour in a heat-safe bowl. Cover with plastic wrap and chill for 4 hours or overnight. After the mixture has chilled, run through a standard ice cream maker according to factory directions.
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