2/3 c. sugar
1 1/2 tbsp. flour
1 tbsp. cornstarch
Dash of salt
2 c. milk
2 egg yolks, slightly beaten
1 1/2 tsp. vanilla
2 c. cream, whipped

Place the flour, cornstarch, sugar, and salt in a saucepan; add the milk slowly, stirring to make a smooth mixture. Cook over medium slow heat, stirring constantly until slightly thickened.

Take out a little of the hot mixture and stir into the egg yolks. Stir the egg mixture into the hot custard. Cook 2 minutes, but do not bring to a boil. Add vanilla. Put into freezing tray and freeze until mushy. Beat a few minutes. Fold in the whipped cream and freeze until firm. Let soften a few minutes and scoop into cups or cones.