Instructions: In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove ffrom heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth.

Return to pan. Repeat freezing and beating step once. Freeze until firm.

Serve immediately.

Butter Busters by Pam Mycoskie

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