Old-Fashioned Ice Cream

Makes about 3 quarts

2 cups sugar
3 T cornstarch
¾ tsp salt
2 T vanilla
3 cups half and half or milk
4 eggs, slightly beaten
4 cups chilled heavy cream

Custard should be prepared ahead of time and chilled in refrigerator for at least 4 hours or overnight before freezing.  Combine first 3 ingredients in top of double boiler and stir in half and half or milk. 

Cook over gently simmering water, stirring constantly, until mixture thickens and cornstarch is cooked.  Add a small amount of hot mixture to eggs in fine stream, stirring constantly.  Stir in remaining hot mixture and continue cooking for 5-6 minutes, stirring constantly.  Remove from heat and cool slightly.  Stir in cream and vanilla.  Refrigerate until freezing time.  Freeze in a hand-crank or electric freezer, following instructions given for either.

Variations:

Chocolate Ice Cream
Increase sugar to 2 ½ cups.  Melt 4 squares unsweetened chocolate and sitr into hot custard mixture before adding eggs.

Strawberry Ice Cream
Increase sugar to 2 ¼ cups.  Reduce vanilla to 2 tsp.  While custard is chilling, crush 2 cups fresh strawberries and add to custard mix just before freezing.