Ingredients

A recipe from the first ice cream shop on Main Street in Tooele in the early 1900s.

1 pint milk
1 pint cream
1 cup sugar
2 eggs
2 tablespoons flour
1 teaspoon salt
2 tablespoons flavoring (vanilla or lemon)

Place milk and cream in top of double boiler. Heat until hot. Mix together sugar, eggs, flour and salt. Stir slowly into hot milk and cream. Cook, stirring occasionally, until it becomes thickened. Cool. Add flavoring and freeze in ice cream freezer, according to freezer directions. Makes 1 quart.

Directions

Note: Since the Deseret Morning News' test kitchen doesn't have a double boiler or an ice cream freezer, we heated the milk and cream over very low heat in a heavy saucepan. We added the sugar-egg mixture slowly, and cooked over low heat until the mixture had a custard-like consistency. We froze it in a shallow pan in the freezer. When the mixture was slightly frozen (about 3 hours) we beat it with an electric mixer, then re-froze it for several hours before serving. This method works well, if you don't have an ice cream freezer.