1/2 c. sugar
4 tbsp. flour
A little milk
6 eggs
3 pts. boiling milk

Into a big mixing bowl (she used her Sunbeam Mixmaster bowl), blend sugar, flour, and enough milk to make a soupy batter. Into this beat 6 egg yolks. Stir mixture into 3 pints of boiling milk until quite thick. After washing the beaters, and drying them well, beat egg whites until stiff.

Stir the egg yolk mixture into the beaten egg whites with a whisk. If this gets lumpy - STRAIN through a strainer.

MIX:

2 c. sugar
4 tbsp. vanilla
Pinch of salt

Add with MILK to fill the ice cream freezer to 2 inches from top; after the paddles are in. DON'T FILL TOO FULL!

For chocolate ice cream add 4 tablespoons cocoa to flour in first mixture. Churn and enjoy.