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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