Instructions: Heat the milk to scalding. Mix the sugar with the cornstarch and egg yolks.

Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly. Remove from stove, add salt and flavoring, and set aside to cool. Fold egg whites and whipped cream into the cooled custard and freeze.

Makes 2 quarts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.