In a large saucepan, beat eggs until frothy. Add sugar and flour. Mix well. Add warmed milk. Stir until sugar dissolves. Cook over medium heat, stirring constantly until mixture coats a spoon just before boiling. Remove from heat. Place pan in a large container filled with ice water. Cool undisturbed in the ice water. Add vanilla, salt and cream. Turn in freezer can. Alternate layer of ice and salt until freeze can is full, but not over the top of the can. You can flavor this anyway you please. Chocolate, coffee, lemon, fruit, just add the flavoring. If you want to add fresh fruit. It's best to start the day before.
To 2 cups of fruit, add 1/2 of the sugar. Sprinkle with a little fruit fresh. Allow to stand covered overnight in the ice box. This prevents fresh fruit from becoming like rocks when frozen in the freezer of ice cream. Don't forget to use 1 cup of sugar on fruit and 1 cup in the custard.
