Vanilla Custard Ice Cream - cooking recipe

Ingredients

2 c. sugar
1/8 tsp. salt
3/4 c. cornstarch
1 qt. milk
4 eggs, separated
1 (13 oz.) can evaporated milk

Preparation

Thoroughly mix sugar, salt and cornstarch; stir in 1 quart milk.
Heat to just steaming point.
Remove from heat.
Beat egg yolks; gradually add 1 cup of the hot mixture, beating constantly. Stir egg yolk mixture into remaining hot milk and bring to steaming point again.
Remove from heat; add vanilla and evaporated milk to hot custard.
Cool.
Fold in egg whites, beaten to stiff peaks.
Pour into 1 gallon freezer can.
Add remaining milk to fill can 3/4 full and freeze.
You may add 1 pint peaches or strawberries to this basic recipe.