Custard Ice Cream - cooking recipe

Ingredients

8 eggs
2 c. sugar
1 tall can evaporated milk
1 pt. cream, whipped soft (I use 1 pt. half and half)
1 qt. whole milk

Preparation

Beat eggs until thick and lemon colored.
Add salt, flour and sugar.
Continue beating.
Add can of milk and quart of milk. Cook over boiling water until mixture coats the spoon.
Cool; add vanilla and cream.
Freeze in a crank type freezer.