1 1/2 c. sugar
1/4 c. flour
1/2 tsp. salt
4 eggs, beaten
Kraft topping (butterscotch, strawberry or fudge)
1 qt. heavy cream
3 tbsp. vanilla
1 qt. milk

1. Combine sugar, flour and salt. Gradually add milk.

2. Cook over low heat, stirring constantly until thickens. Stir in small amount of hot mixture into eggs. Return to hot mixture. Cook 2 minutes over low heat, stirring constantly. Chill.

3. Stir in cream and vanilla. Freeze in ice cream freezer. Serve with toppings. Makes 2 1/2 quarts.