Instructions: Stir a small amount of hot cornstarch into the beaten eggs, then stir the eggs into the remaining cornstarch mixture. Continue cooking, stirring 4-5 min or till it is about the consistency of pudding. Chill thoroughly. This step is essential for a smooth ice cream. Stir in vanilla and remaining milk or cream.

Pour into a 1 gallon ice cream container. Set into freezer, pour ice around container, pour salt over ice. Put top on, place towel over top of freezer. Freeze : when completely frozen, remove towel, top, dasher and if not firm enough, put top back on, add mixture of ice and salt around freezer and allow to harden 2 hours

**fresh fruit can be added after removing dasher, usually 2 cups

**cooking is necessary to destroy the salmonella bacteria in raw or lightly cooked eggs. Salmonella bacteria will not grow below 40 f., but freezing does not destroy these organisms already present in the raw egg. That is why this is referred to as cooked custard ice creams

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