8 eggs, well beaten
3 (13 oz.) cans evaporated milk
1 qt. milk
2 c. sugar
3/4 c. flour
1/4 tsp. salt
2 tsp. vanilla

Combine eggs and milk in 8 quart saucepot. Blend sugar, flour, and salt in medium-size mixing bowl. Stir into egg mixture. Cook over low heat, stirring constantly, until custard coats the spoon, about 15 minutes. Do not let custard boil. Remove from heat; stir in vanilla. Pour into large mixing bowl to cool. Cover surface of milk with plastic wrap to prevent skin from forming. When mixture has cooled, freeze in ice cream freezer following manufacturer's directions. Makes 1/2 gallon.