In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the mixture is well combined.
Set a timer for 10 minutes and cook the mixture on low, stirring about once every minute or two.
When the timer goes off, cool the mixture thoroughly by placing in the fridge for 20-40 minutes.
Stir the mixture and process in your ice cream maker per the manufacturer’s instructions.