Recipe by Connie K
My Dad makes the best homemade ice cream. The only problem was it would sometimes separate (the sweet good stuff would sink to the bottom of the freezer). I found a recipe very close to his, except for the cornstarch. I've made it three times now, and it had not 'separated'. I have better luck if I refrigerate the mixture before putting into the freezer. Adapted from the Kansas City Star recipe, June 1958. Recipe for 4 (or 5) quarts. Due to rounding, the 5 quart recipe is slightly richer - all the better, I say!
- 3 tablespoons cornstarch
- 6 cups whole milk (7 1/2)
- 2 2⁄3 cups sugar (3 1/3)
- 6 large eggs (8)
- 1⁄2 teaspoon salt (1)
- 1 pint whipping cream (1 1/2)
- 3 tablespoons vanilla (4)
Directions See How It's Made
- Mix cornstarch with 1/2 cup milk; Add 1 1/2 cups milk and cook in double boiler until smooth, beating constantly to avoid lumps.
- Blend sugar, eggs, salt and whipping cream with electfic mixer, beat well.
- Combine cornstarch mixture with sugar and egg mixture; beat well.
- Add remaining milk and vanilla; stir until blended.
- Pour into freezer; freeze until firm.