1 1/2 c. sugar
1/4 c. sugar
1/4 c. flour
Dash of salt
2 c. milk
4 eggs, slightly beaten
1 qt. (4 c.) heavy cream
2 tbsp. vanilla

Combine sugar, flour and salt in a large saucepan. Stir in milk. Cook, stirring constantly, over medium heat, until mixture thickens and bubbles one minute. Stir half the hot mixture slowly into beaten eggs in a medium size bowl, stir back into remaining mixture in saucepan. Cook, stirring 1 minute.

Pour into large bowl, stir in cream and vanilla. Chill at least 2 hours. Pour mixture into a 4 to 6 quart freezer canister. Freeze according to freezer directions. Pack in plastic canisters and freeze until firm.