5 c. milk
2-1/4 c. sugar
1/4 c. plus 2 tbsp. all-purpose flour
1/4 tsp. salt
5 eggs, beaten
4 c. half-and-half
1-1/2 tbsp. vanilla

Heat milk in a 3-qt. saucepan over low heat until hot. Combine sugar, flour and salt; gradually add sugar mixture to milk, stirring until well blended. Cook over medium heat 15 minutes or until thickened, stirring constantly.

Gradually stir about 1/4 of the hot mixture into beaten eggs; add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat and let cool. Chill at least 2 hours.

Combine half-and-half and vanilla in a large bowl; add chilled custard, stirring with a wire whisk. Pour into freezer can of a 1-gallon freezer. Freeze according to manufacturers instructions. Let ripen 1-1/2 to 2 hours.