3/4 c. sugar
2 tbsp. all-purpose flour
1/4 tsp. salt
2 c. light cream or half & half
2 eggs, slightly beaten
2 c. light cream or half & half
1 1/2 tbsp. vanilla

In a heavy 2 quart saucepan combine sugar, flour and salt; gradually add 2 cups cream. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Add small amount of hot mixture to eggs; return all to pan. Cook, stirring constantly, 1 additional minute. Remove from heat and add remaining 2 cups cream and vanilla. Chill thoroughly. Freeze according to freezer directions. Makes 1 1/2 quarts.

VARIATIONS:

STRAWBERRY ICE CREAM: Reduce vanilla to 1 tablespoon. Combine 2 cups fresh mashed strawberries with 1/4 cup sugar. When ice cream is half frozen, stir in sweetened fruit and continue freezing.

BANANA ICE CREAM: Reduce vanilla to 1 teaspoon. Add 1 cup mashed bananas, 2 tablespoons lemon juice and 3 to 4 drops yellow food coloring to chilled mixture just before freezing.

MAPLE NUT ICE CREAM: Substitute 1 teaspoon imitation maple flavoring for vanilla. Stir 1 cup finely chopped nuts into chilled mixture just before freezing.