Robert's Favorite Homemade Ice Cream Recipe

This recipe comes from Up a Country Lane Cookbook, by Evelyn Birkby--just in time for the hottest days of summer!

2 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
5 cups milk, scalded
6 eggs, beaten
1 quart half-and-half or whipping cream
1 to 2 tablespoons vanilla flavoring

Combine sugar, flour, and salt in a saucepan. Add scalded milk and cook over medium heat, stirring, until thick. Stir a little of this custard mixture into the beaten eggs, then return all to the hot mixture and cook another minute. Remove from heat and cool. Combine half-and-half or whipping cream and flavoring and stir into cooked mixture. Pour into a 1-gallon freezer can. Put ice and rock salt around the freezer can. Turn the crank until the mixture is frozen, replenishing the ice and salt as needed. This can also be made with an electric ice cream freezer. Makes 32 half-cup servings, but no one wants to stop there, so plan on serving about 16.