Ingredients:

2 quart milk
1 cup flour
½ teaspoon salt
3 cup sugar
10 egg yolks, well beaten
3 large cans evaporated milk
3 tablespoons vanilla
1 teaspoon lemon extract

Directions:

Combine 1 quart milk and next 3 ingredients in double boiler. Cook until thick, stirring constantly. Stir a small amount of hot mixture into egg yolks gradually, beating constantly. Chill in refrigerator until cool. Pour into 6 quart ice cream freezer container. Add remaining 1 quart milk, evaporated milk, vanilla and lemon.

Freeze using freezer directions.