Instructions: * You can substitute evaporated milk for part or all of the light cream.

1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot.

2. Beat eggs, adding a bit of the hot milk mixture.

Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature.

3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla.

4. Prepare ice cream freezer according to manufacturers directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed.

NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer.

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