Vanilla Custard Ice Cream

Makes 1½ quarts. Recipe is by Cynthia L. Nobles.

1¼ cups sugar

2 tbls. cornstarch

¼ tsp. salt

2 cups milk

3 eggs

1 (12-oz.) can evaporated milk

1 cup whipping cream

4 tsps. vanilla extract

1. In a medium saucepan, stir together sugar, cornstarch and salt. Whisk in milk and place pan over medium heat. Bring to a boil, lower to a simmer and cook 1 minute, stirring constantly. Remove from heat.

2. Beat eggs well in a medium bowl. In a slow stream, whisk 1 cup hot milk mixture into eggs. Place pan with milk mixture over low heat and slowly whisk in egg mixture. Whisking constantly, cook 2 minutes. Remove pan from heat. Strain mixture if lumps have formed.

3. Stir in evaporated milk, whipping cream and vanilla extract. Chill custard at least 2 hours, and preferably overnight. Freeze in an ice cream freezer according to manufacturer’s directions.