Frozen Custard

1. 1

   Mix cornstarch and sugar thoroughly.

2. 2

   Stir in hot milk and cook in double boiler top, stirring occasionally until thickened. Beat egg yolks.

3. 3

   Stir in hot mixture gradually, stirring constantly.

4. 4

   Cook over simmering water, stirring occasionally until mixture coats a spoon.

5. 5

   Chill.

6. 6

   Fold into egg whites which have been beaten with salt until stiff.

7. 7

   Fold in whipped cream and vanilla.

8. 8

   Pour into refrigerator tray and freeze until firm. Serves 6.

No additional tips available.