Title: Custard Ice Cream #3
Categories: Dessert
Yield: 16 Servings

2 qt Half-and-Half milk
1 c Sugar
2 tb Cornstarch
1 ds Salt
4 Eggs
2 ts Vanilla

Scald milk; mix sugar, salt and cornstarch and add to milk. Beat eggs until
light and add gradually to the milk. Cook on low heat until mixture coats a
spoon. Add vanilla and cool. Freeze in an ice cream maker.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.