2 c. sugar
9 tbsp. flour
1 tsp. salt
7 1/2 c. milk
12 eggs
6 c. heavy cream
3 tbsp. vanilla

Combine sugar, flour and salt in a saucepan. Scald milk and slowly stirring sugar mix. Cook over low heat for about 10 minutes, stirring constantly, until mixture thickens. Remove from heat.

Break eggs into a blender, blend at high speed until creamy. Slowly add part of the hot milk to the eggs with the blender running. Pour egg mixture into the rest of the milk mixture and stir. Add vanilla and cream. Pour into a 6 quart ice cream freezer and freeze according to directions. Chocolate or pureed fruit may be added before freezing or use your favorite topping after freezing.