2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
4 eggs, beaten
2 tablespoons vanilla
4 cups light (table) cream


Mix sugar, cornstarch, and salt in the top of a double boiler. Blend in milk gradually. cook over boiling water, stirring occasionally, until thickened, about 12 to 15 minutes.

Stir a small amount of the hot cornstarch mixture into the beaten eggs; then stir the eggs into the remaining cornstarch mixture. Cook over boiling water 4 to 5 minutes longer, stirring constantly. Chill thoroughly. This is essential for a smooth cream.

Stir in vanilla and chilled cream. Fill a 1 gallon freezer container not more than two thirds full. Freeze in a hand-cranked or electric frezer with a mixture of 1 part ice cream salt and 8 parts crushed ice.

Remove dasher and repack freezer with ice and salt mixture (1 part salt to 8 parts ice) and allow to ripen in the freezer about 2 hours. Or pack ice cream into freezer containers and harden in home freezer.

Makes 31/2 quarts ice cream, enough for about 28 servings.

As a special treat, serve the ice cream topped with fresh strawberries, blueberries, or bing cherries. If you want to add fresh fruit to the ice cream, rub 1 cup of sweetned fruit through a wire strainer or crush it fine with a fork. Add the fruit to the chilled mix just before freezing.

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