Beat yolks in small pan until pale and thick. Beat in 1/2 cup sugar then 3/4 cup milk and vanilla. Stir over medium heat until thick custard. Set aside to cool.
Beat whites until foamy. Add 1/2 cup sugar. Beat until stiff peaks.
Take 1 cup meringue and fold into cooled custard. Fold this mixture into rest of meringue.
Whip cream. Fold into meringue mixture until blended. Add rest of milk. Fold into meringue until blended.
Pour into container leaving enough room for shaking.
Chill overnight or all day.
This comes from a typewriter-typed, thoroughly stained recipe.