Custard Ice Cream, Texas-Style recipe

3 cups milk, scalded (180 degrees F)
1 1/2 cups granulated sugar
4 tablespoons flour
3 eggs, slightly beaten
1/2 teaspoon salt
1 tablespoon (or more) vanilla extract
1 cup Karo syrup
1 can sweetened condensed milk
2 cups half-and-half
1 can condensed milk
Milk to fill container

To scalded milk, add mixture of sugar, flour, eggs and salt. Stir constantly and cook until thick. Add vanilla extract, Karo syrup and sweetened condensed milk. Pour into ice cream make can. Add half-and-half and sweetened condensed milk. Finish filling with milk and freeze according to ice cream maker's instructions.

Makes 2 gallons.