4 c. scalded milk
2 tbsp. plain flour
2 c. granulated sugar
4 egg yolks, slightly beaten
1/2 tsp. salt
3 tsp. vanilla extract
8 c. undiluted evaporated milk or 2 (12 oz.) cans evaporated milk and 2 cans water

Combine the flour, sugar and salt and add to the slightly beaten egg yolks. Slowly pour the scalded milk over the egg mixture stirring constantly. Turn into the top of a double boiler and cook over hot (not boiling) water for 10 minutes, stirring constantly until the mixture coats the spoon. Strain the hot mixture through a double thickness of cheese cloth. Cool and add evaporated milk and vanilla extract. Freeze in a hand freezer using 3 parts ice and 1 part rock salt until solid.