Instructions: In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt.

Makes 1 1/4 qt.

CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding.

When chocolate is melted, beat till smooth with egg beater.

COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk.

PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract.

PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple.

RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed with about 1/4 cup additional granulated sugar and few drops almond extract.

BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked milk mixture.

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