INGREDIENTS

INSTRUCTIONS

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 -- i 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
cup chopped  pecans, toasted or sauteed in butter.  Chocolate - add 4
oz unsweetened chocolate, melted, and 1/2 cup more  sugar to the basic
mix.  Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed,
slightly  sweetened fruit.  Lemon - Omit the vanilla and add 1 cup more
sugar, 1 cup fresh lemon  juice, and the grated rind of a couple of
lemons. (I haven't tried  this one yet, but plan to soon!)  (from Mary
Meade's Country Cookbook)  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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