Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

from Marsha Richards

2 1/4 cups sugar
6 T flour
1/2 tsp salt
5 cups milk, scalded
6 eggs, beaten
4 cups heavy cream
2 tsp vanilla

Combine sugar, flour and salt in saucepan. Stir in the hot milk slowly. Cook over low heat for 10 minutes, stirring until thickened. Mix a small amount of this hot mixture into the beaten eggs. Ten add eggs back into the hot mixture and cook 1 minute. Chill in refrigerator. Add cream and vanilla, mixing well. Pour into a 4 quart ice cream freezer can and freeze according to directions.