Custard Ice Cream - cooking recipe

Ingredients

6 eggs
1 1/4 c. sugar
1/2 tsp. salt
1 1/2 qt. milk
1 Tbsp. vanilla extract
1/4 tsp. almond extract
1 1/2 tall cans evaporated milk

Preparation

Beat eggs until yolks and whites are blended. Add sugar and salt. Scald milk. Add sugar-egg mixture to milk, stirring constantly. Cook over hot water until mixture coats a spoon. Remove from heat. Cool by placing pot in cool water or by refrigeration. Pour into gallon freezer.
Add vanilla, almond and evaporated milk. (Allow about 3 inches of custard from top of freezer.) Freeze in freezer.