2 qts. milk
2 tbsp. flour
1/2 tsp. salt (scant)
2 c. sugar
6 eggs, beaten
1 tbsp. vanilla
1 lg. can evaporated milk or 1 c. light cream

Scald 2 quarts milk in large boiler. (Cover so skim will not form.) Combine dry ingredients and gradually stir into eggs, slowly add to milk and cook, stirring until custard coats spoon. Remove from stove, add vanilla, and cool. When ready to freeze add evaporated milk. Makes 3 quarts.