4 eggs
1 1/2 c. sugar
1 tbsp. all-purpose flour
Pinch of salt
1 1/2 qts. milk
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
2 c. half and half

Combine eggs, sugar, flour and salt in blender container; blend well.

Heat milk to lukewarm in a large saucepan. Gradually add about 1 cup warm milk to egg mixture, blending constantly. Stir egg mixture into remaining warm milk. Cook over low heat 5 minutes, stirring constantly, until slightly thickened. Remove from heat, and stir in sweetened condensed milk and vanilla extract.

Pour custard into freezer can of a 1 gallon hand-turned or electric freezer; stir in half and half. Freeze ice cream according to manufacturer's directions. Yield: 1 gallon.

Note: This ice cream is good topped with fresh fruit.