VANILLA ICE CREAM
1 ½ teaspoons cornstarch
¼ teaspoons salt
¾ cup sugar
3 cups whole milk
2 eggs beaten
2 cups whipping cream
1 ½ teaspoons vanilla
Mix cornstarch salt and sugar in top of double boiler to a thin, smooth paste with 2 cups of the mild. Cook over boiling water for 20 minutes, with occasional stirring. Beat eggs until light, gradually stir in a small amount of the hot cornstarch mixture, and return to the double boiler to cook 2 minutes longer with constant stirring. Cool, pour through strainer, stir in rest of milk, cream and vanilla. Pour into freezer can and freeze according to directions, for ice cream freezer or directions given earlier in this blog.
