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Vanilla Ice Cream

1 quart milk
2 cups sugar
1/4 cup flour
1/2 tsp salt
4 eggs, beaten
1 Tbsp vanilla
1 1/2 quarts light cream or half-and-half

Scald milk in 3 quart saucepan. Mix sugar, flour and salt in small
bowl. Add enough hot milk to sugar-flour mixture to make a think
paste. Stir paste into hot milk. Cook over low heat, stirring
constantly until mixture thickens slightly, about 15 minutes. Add
hot mixture gradually to beaten eggs. Then add back to saucepan.
Cook over low heat, stirring constantly, until mixture thickens
slightly, about 2 minutes (do not cook longer or eggs may curdle).
cool quickly in refrigerator. Do not allow mixture to cool at room
temperature. Add vanilla and light cream to cooled mixture. Pour
into 1 gallon freezer can, filling 2/3 full. Freeze following
usual procedure.

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