Homemade Vanilla Ice Cream - cooking recipe

Ingredients

2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
4 c. milk
4 eggs, beaten
2 Tbsp. vanilla
4 c. light (table) cream

Preparation

Mix sugar, cornstarch and salt in top of double boiler.
Blend in milk gradually.
Cook over boiling water, stirring occasionally until thickened, about 12 to 15 minutes.
Stir a small amount of 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 2/3 full. Freeze in a hand-cranked or electric freezer with a mixture of 1 part ice cream salt and 6 parts crushed ice.