Vanilla Custard Ice Cream

1. 1

   Thoroughly mix sugar, salt and cornstarch; stir in 1 quart milk.

2. 2

   Heat to just steaming point.

3. 3

   Remove from heat.

4. 4

   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.

5. 5

   Remove from heat; add vanilla and evaporated milk to hot custard.

6. 6

   Cool.

7. 7

   Fold in egg whites, beaten to stiff peaks.

8. 8

   Pour into 1 gallon freezer can.

9. 9

   Add remaining milk to fill can 3/4 full and freeze.

10. 10

    You may add 1 pint peaches or strawberries to this basic recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.