This was posted on HT . I made it and yummy ! Rich Vanilla Ice Cream or Peppermint yields 1 gallon In a large saucepan, Combine: 3 ½ cups Sugar ½ cup flour ¾ t. salt Gradually stir in: 7 cups whole milk. Cook over medium heat until thickened, about 20 to 30 minutes, stirring constantly. (I read a Taste of Home magazine while stirring). Beat 6 eggs in a mixer bowl. Gradually stir about one cup of hot mixture into the beaten eggs. Add back to remaining hot mixture, stirring constantly. Cook one minute, remove from heat. Refrigerate at least 2 hours or overnight. Combine: 3 cups whole milk 3 T. vanilla ¼ t. peppermint oil (optional) Add to chilled mixture and stir to combine Pour into chilled canister and place in ice cream maker. Freeze as directed. This recipe makes what I consider to be a French style rich vanilla custard ice cream. One tip I have learned is for the best consistency of ice cream, the smaller the ice pieces used to pack the around the canister, the better. I bought and use a hand crank ice crusher, and crush all the ice I need before starting the ice cream making process. I am not able to purchase crushed ice, so I must make my own. Buying crushed ice would certainly be a lot easier! For a sublime dessert, use the peppermint-flavored ice cream and serve over a brownie. Adding a ¼ t. peppermint oil makes a lightly flavored ice cream. You could add up to slightly less than ½ t. peppermint oil for a stronger flavored peppermint ice cream. Or make the plain vanilla ice cream and serve with chocolate sauce, or butterscotch sauce. Sometimes I add 2 cups semi sweet chocolate chips to either the plain vanilla or peppermint recipe.