2 c. milk
1 tbsp. flour
1 c. sugar
1 egg or 2 egg yolks
1/8 tsp. salt
1-2 tsp. vanilla
2 c. thin cream or half milk and half cream

Mix flour, sugar and salt. Add egg and milk gradually. Cook over hot water 10 minutes, stirring constantly at first (or use heavy pan and cook, stirring all the time, until mixture comes to a boil and thickens a little. Cool mixture. Add cream and vanilla and strain in ice cream freezer. Makes 1 1/2 quart, double amount for 4 quart freezer.) For a richer ice cream, use half whipping cream and half, half and half for the cream mixture.