6 eggs
2 1/2 c. sugar
1 pt. whipping cream
1 pt. half and half
1 qt. milk
1 tbsp. flour
2 tsp. vanilla
Milk to finish filling container

Mix sugar and flour. Beat eggs; add to sugar/flour and beat until light. Scald milk. Add to above mixture and cook in double boiler until all foam disappears, stirring constantly. Chill several hours in refrigerator.

Whip cream and half and half very stiff. Add vanilla and fold into custard. Turn mixture into freezer container and add milk to fill container to within 1 inch of top. Churn until firm. Remove dasher and pack in ice and salt and allow 1 hour to ripen.