1/2 c. granulated sugar
1 1/2 tbsp. flour
2 eggs
1 1/2 c. milk or 3/4 c. evaporated milk and 3/4 c. water
1/4 tsp. salt
1 1/2 tsp. vanilla
3 c. heavy cream

Combine the sugar and flour in top of a double boiler. Beat eggs, stir in milk and salt, then add gradually to dry ingredients, while stirring. Cook over boiling water, stirring constantly until mixture begins to thicken, then remove. Chill, then add vanilla and cream. Freeze in a 2 quart crank freezer until difficult to turn, using 8 parts of crushed ice to 1 part ice cream salt. Makes about 1 1/2 quarts.

Beat 3 squares (3 oz.) melted unsweetened chocolate into the hot milk custard.

Reducing milk to 1 cup and vanilla to 1/2 teaspoon. When mixture is cold, add 1 quart washed, hulled strawberries which have been mashed and sweetened with 3/4 cup additional granulated sugar, and blend thoroughly.

PEACH:

Add 1 1/2 cup sieved fresh peaches, which have been combined with 1/2 cup granulated sugar and blend thoroughly, just before freezing (may add a few drops of almond extract).

MAPLE NUT:

Substitute maple syrup for the sugar. Add 1 cup chopped nuts.