Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about 15 minutes.
Add hot mixture gradually to beaten eggs and cook over low heat, stirring constantly, until mixture thickens slightly, about 2 minutes (do not cook longer or eggs may curdle).
Cool quickly in refrigerator. Do not allow mixture to cool at room temperature.
Add vanilla and light cream to cooled mixture. Pour into freezer can; fill only two thirds full to allow for expansion. Freeze and ripen by basic directions (see “How to Freeze and Ripen Ice Cream”).