CHOCOLATE CUSTARD ICE CREAM

2 c. sugar
1/4 c. flour
Pinch salt
4 c. milk
4 sq. unsweetened chocolate
4 eggs, beaten
4 c. half and half
1 tsp. vanilla

Sift sugar, flour and salt into large saucepan. Slowly pour in milk. Cook over medium low heat, stirring without ceasing, until mixture thickens. Then cook two more minutes. Remove from heat. Stir in chocolate which has been melted in anticipation of this step. Put a little hot mixture into beaten eggs. Then put eggs into saucepan and vanilla. Chill thoroughly. Freeze in faithful ice cream freezer. If desired, rum flavoring may be substituted for vanilla. For added goodness, stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.