1/2 gallon milk
6 eggs
2 1/2 c. sugar
2 tbsp. flour, rounded
1/2 tsp. salt

Heat milk, not quite to scald. Mix remaining ingredients together well and then add to the warm milk. Cook, stirring constantly with a wooden spoon until it thickens and coats wooden spoon. Do not boil. Cool in refrigerator. Just before freezing, after adding to the freezer container, add 1 quart of half and half, 1/2 pint whipping cream and 2 tablespoons vanilla.

For Peach Ice Cream: Add 2 cups sweetened peaches about 1/2 way through freezing.

For Chocolate: Add 3/4 cup cocoa with the dry ingredients and increase the amount of sugar to 3 cups.

For Strawberry: Add 1 small pack of dry strawberry Jello then 1 quart of sweetened berries about 1/2 way through freezing.