1 1/2 c. sugar
1/4 c. all purpose flour
1/2 tsp. salt
1 qt. milk
4 eggs, beaten
1 qt. heavy cream
3 tbsp. vanilla
Chocolate, butterscotch, and nuts toppings

Combine sugar, flour, and salt. Gradually stir in milk. Cook over a low heat, stirring until thickened. Stir small amount of hot mixture into beaten eggs. Return to the hot mixture. Cook 2 minutes over low heat, stirring constantly. Chill. Stir in cream and vanilla. Freeze in ice cream freezer. Serve with a choice of toppings. Yields 2 1/2 quarts.