2/3 cups sugar
1 1/2 tablespoon cornstarch
1 1/2 cups top milk
2 eggs, separated
1/4 teaspoon salt
2 1/2 teaspoons vanilla
1 cup cream, whipped


Combine sugar and cornstarch in the top of a double boiler. Gradually stir in milk. Cook over boiling water, stirring constantly until the mixture thickens. Cover and cook for 10 minutes. Stir a small part of the hot mixture into the beaten egg yolks. add yolks to the remaining hot mixture. Cook over hot boiling water, stirring constantly for 3 minutes. Cool, add vanilla and salt. Fold in beaten egg white into the cooled custard. 

Pour into a tray and freeze until firm throughout. Remove to a chilled board. Beat with a rotary or electric mixer until smooth. Work quickly so the mixture does not melt. Fold in whipped cream. Return to refrigerator tray to complete freezing. 

6 to 8 servings. 

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