3 c. sugar
4 tbsp. cornstarch or flour
1/2 tsp. salt
4 cans evaporated milk
1 can Eagle Brand milk
8 eggs, beaten (with a little sugar)
3 tbsp. vanilla

Combine sugar, flour and salt. Gradually add milk and beaten eggs. Cook over medium heat until thicken. Remove and add vanilla when custard is cooled. Pour into ice cream freezer and add the remainder of milk to fill freezer. Freeze and pack down with lots of ice cream salt and let set.