4 eggs
1 1/2 c. sugar
1/2 c. flour
1/2 tsp. salt
1 can condensed milk
1 tbsp. lemon juice
2 tbsp. vanilla
1 qt. milk
1 1/2 qt. light cream

In double boiler on low heat. Scald milk. (Do not boil.) Remove from heat.

Mix all dry ingredients with eggs and 2 cups cream. Then add to scalded milk. Add condensed milk and remaining cream. Return to heat and stir until mixture coats spoon. Add vanilla and lemon juice. Pour mixture into churn and mix according to owner's manual.

Yield approx. 5 quarts.