In a bowl, combine all ingredients; stir until the sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.
Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing. If adding candy pieces, chocolate chips or cookie pieces, add them to the mixture about 10-15 minutes before the ice cream is done.
by The Savvy Kitchen