2 eggs, slightly beaten
1/2 tsp. salt
1 c. sugar
1 qt. milk, scalded
1 tsp. vanilla

Combine eggs, salt and sugar. Stir in milk. Cook in top of double boiler over boiling water for 5 minutes, until mixture coats a spoon, stirring constantly. Add vanilla, cool to room temperature. Snow should be well frozen - not the soft, wet kind, scoop deep with spoon and fill one or more buckets with dry snow. It takes two to make a perfect snowflake ice cream; one to pour the custard slowly, one to stir the mixture vigorously, more snow, more stirring. It thickens, it chills, it begins to freeze; when no more snow can be beaten in, then snow flake dessert is ready to serve.