Custard Ice Cream
2 cps milk
2 tbsp cornstarch
2/3 cp sugar
2 egg yolks
1 tsp vanilla
1/2 pint whipping cream
1 - Scald the milk in double boiler
2 - Add the cornstarch and sugar well mixed and cook for 10 minutes
or until thick, stirring constantly.
3 - Put into baking dish skightly beaten egg yolks, return to double boiler
and cook 32 to 5 minutes longer, or until custard thickens.
4 - Cool. Add vanilla and stir in whipped cream.
5 - Crushed sweetened fresh strawberries or peaches may be added after
begins to freeze.