1 c. sugar
1/4 tsp. salt
1 tbsp. flour
2 c. milk
1 egg, well beaten
1 c. caramelized sugar
1 tsp. vanilla
2 c. cream
4 c. milk

Mix sugar, salt, and flour; add gradually to milk and cook about 20 minutes. Add beaten egg; cook 3 minutes more over hot water. Put sugar in skillet and let caramelize until light brown. Add and stir vigorously until sugar is melted into custard. Cool. Add the vanilla, cream, and milk. Freeze in ice cream freezer. Makes 3 quarts. Or make half the amount and freeze in trays. If freezing in trays, you will need to rebeat it after it is firm and then refreeze.