2 c. milk, scalded
3 tbsp. flour
1 c. sugar
2 to 4 eggs, separated
1/4 tsp. salt
3 c. thin cream or 2 c. whipping cream and 1 c. milk
2 tbsp. vanilla
Fresh, mashed or cooked fruit or other flavoring

Mix flour, salt, sugar and egg yolks. Add scalded milk gradually. Cook in double boiler until thickened, stirring constantly. Cool. Add cream and vanilla. Strain. Put in ice cream freezer and freeze, according to freezer directions.

Beat the egg whites stiff. When the contents of the freezer are mushy, add the beaten egg whites and the fruit or flavoring and continue to operate the freezer until the contents are of the desired consistency. This ice cream may be stored in regular freezer just like commercial ice cream. Makes 1 1/2 quarts.