2 qts. milk
3/4 c. plain flour
2 c. + 1 c. sugar
6 eggs, whites separated
2 qts. milk
1 can evaporated milk
1 tbsp. vanilla to taste

Mix egg yolks, 2 cups sugar and flour together. Add 2 quarts milk and cook until slightly thickened. Beat egg whites stiff and fold into custard mixture. Add vanilla and cool. When cool and ready to freeze, add 1 can milk and the 1 cup sugar. Mix well and freeze in hand crank or electric freezer.