Ingredients:
3 tablespoons cornstarch
1 quart milk
2 2/3 cups sugar
5 eggs, slightly beaten
3/4 teaspoon salt
13 ounces evaporated milk
3 tablespoons vanilla
2 pints whipping cream
1 quart half-and-half
crushed ice
ice cream salt
Directions:
Mix corn starch with 1/2 cup milk.
Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
Add hot corn starch mixture and blend well.
Add whipping cream, remaining milk and vanilla. Mix well.
Pour into 1 1/2 gallon electric or hand freezer container.
Add paddle and put on the lid.
Set container down in freezer.
Pack area around container with layers of ice and salt until entirely covered.
Crank until firm.
Remove paddle.
Pour off excess water.
Add more crushed ice and salt around container.
Cover with towel.
Store in shaded or cool area until time to serve.
Makes 1 1/2 gallon of the best ice cream you have ever eaten.
Servings: Serve
Time preparation: 60 min.
Time total: 90 min.