1 pt. half & half
4 eggs
1/2 c. flour
1 1/2 c. sugar
1 can milk
1 1/2 pt. whipping cream
1 tsp. vanilla
2/3 c. water
Pinch of salt

Caramelize sugar in heavy skillet, stirring constantly. Add water. Stir until sugar dissolves and evaporates into heavy syrup. Cool. Separate eggs, beat whites and set aside.

Add flour and salt to milks. Beat in caramel mixture and beaten egg yolks. Cook in double boiler, stirring constantly until custard coats spoon. Fold in whites, cool and put through a fine sieve. Whip cream and fold into custard. Add vanilla and freeze.