Vanilla Custard Ice Cream
In a mixing bowl, beat egg yolks; add remaining milk and mix well.
Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside.
Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form.
Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight.
Freeze in an ice cream freezer according to manufacturer's directions.
Garnish with cherries if desired.
Yield: 3-1/2 quarts
Ice Cream Recipe Provided By
Razzle Dazzle Recipes