2 c. milk
1 tbsp. flour
1 c. sugar
1 egg or 2 egg yolks, slightly beaten
1/8 tsp. salt
1 to 2 tsp. vanilla
2 c. thin cream or half milk and half heavy cream

Mix flour, sugar and salt and egg, slightly beaten, and add milk gradually; cook over hot water 10 minutes, stirring constantly at first; custard should have curdled appearance, it will disappear in freezing. When cool, add cream and vanilla, and freeze. Makes 1 1/2 quarts.