Caramel Ice Cream
3 cps sugar
3 qts milk
1 qt cream
1 tsp vanilla extract
1/2 cp cornstarch
1 - Pour cream off 3 quarts milk and mix with qt of whipping cream and set in refrigerator,
put rest of milk in double boiler on low fire.
2 - Beat yolks to creamy lightness with 1 1/2 cps sugar, mix with warm milk in double boiler
3 - Add cornstarch as in any other custard, stir until thick, turn off fire.
4 - Caramel the remaining 1 1/2 cps sugar in hot iron skillet and add to custard.
5 - When cool, add cream and vanilla, freeze in regulation freezer pack andn serve
several hours later, if you want it at its best.