Homemade Vanilla Ice Cream

 Ingredients

2 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
4 c. whole milk
4 eggs, beaten
2 Tbs, vanilla
4 c. chilled heavy whipping cream or table cream will work as well

Directions

In a large heavy saucepan combine sugar, cornstarch and salt.  Gradually blend in the whole milk.  Stirring constantly over medium low heat, cook until the mixture thickens, about 12 to 15 minutes. ** You can also use a double boiler.  Just combine the ingredients and cook over boiling water, stirring occasionally until thickened. 

Gradually pour a small amount of the milk mixture into the beaten eggs whisking constantly as you pour, so your eggs don't cook.  Slowly pour the tempered eggs into the milk mixture, stirring constantly.  Continuing to stir constantly, cook over low heat until mixture reaches 180°.  The mixture should be thick enough coat a metal spoon when you dip it into the mixture. Do not allow to boil.  **If using a double boiler, cook over boiling water for 4 to 5 minutes stirring constantly.

Remove from heat and transfer contents to a heat-safe bowl. Place the bowl in the refrigerator to chill thoroughly.  This step is important because it will give you a smooth ice cream. 

Stir in vanilla and chilled cream. 

Fill your ice cream maker no more than 2/3 full.  Follow the manufacture's directions. For our electric ice cream maker, we use 1 part ice cream salt with 8 parts crushed ice to go between the ice cream container and the outside container.  Refrigerate any remaining mixture until ready to make ice cream again.  

Now most say to remove the ice cream from the ice cream maker and place into a freezer container. Freeze until firm, approximately 2 to 6 hours. However, we could never wait that long.  We always got a dish of ice cream right after it was freshly churned, and it was the best.