1 qt. milk
2 c. sugar
1/4 c. flour
1/2 tsp. salt
4 eggs, slightly beaten
1 tbsp. vanilla
1 1/2 qt. light cream

Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat until mixture thickens slightly, about 15 minutes. Stir to prevent sticking. Add this mixture to beaten eggs; cook for about 2 more minutes. Cool quickly. Pour mix into freezing container. Add vanilla and cream. Freeze. For smoother ice cream, make the mixture ahead of time and keep in refrigerator until you are ready to freeze it.