Categories: frozen dessert

Ingredients

• 1 1/2 gallon milk
• 3 cups sugar
• 1/2 cup cornstarch
• 1/2 Tbsp. salt
• 6 eggs
• 2 Tbsp. vanilla

Directions

1. Mix sugar with cornstarch and salt. Beat eggs and add sugar, cornstarch and salt mixture. Heat milk to boiling point over low heat. Add egg mixture gradually. Cook over low heat, stirring constantly. Strain the custard to remove any lumps. Stir in vanilla. Let cool before freezing.
2. Mixture should be cold when you pour it into the container of your ice cream freezer (use either the hand churn or the electric kind). Pour the mixture in and churn for a few minutes without packing the freezer with ice. Now pack the freezer with ice and rock salt in alternating layers. Churn for about 30 to 45 minutes, or until firm.
3. Lift out the paddle and scrape off the ice cream. The ice cream will come out fairly soft. If you want it to be harder, you can pack it down in the container, cover it with foil and place it right in the freezer.

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