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

Combine sugar, flour and salt; gradually add milk. Cook over low heat, stirring constantly, until thickened. Stir small amount of hot mixture into eggs; return to hot mixture. Cook 2 minutes over low heat, stirring constantly. Chill; stir in cream and vanilla. Freeze in ice cream freezer. Serve with toppings.