Preparation / Directions:
Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly. Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt -- 1 part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening.
VARIATIONS: Butter Pecan - use brown sugar instead of white, and add 1 c chopped pecans, toasted or sauteed in butter. Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 c more sugar to the basic mix. Peach/Strawberry/Raspberry - Add to the mix 2 c pureed, slightly sweetened fruit. Lemon - Omit the vanilla and add 1 c more sugar, 1 c fresh lemon juice, and the grated rind of a couple of lemons.
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