Combine sugar, flour, and salt in a 3-quart saucepan; gradually stir in milk. Cook over medium heat 15 minutes or until thickened, stirring constantly.
Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat, and cool to room temperature. Chill 2 hours.
Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk to combine. Pour mixture into freezer can of a 1- gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 1/2 to 2 hours before serving.
Oxmoor House Homestyle Recipes