Using an electric mixer, beat the eggs for several minutes until
thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar
and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and
cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the
custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in
cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla.
Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish
freezing (several hours or overnight).
After you have whipped the ice cream, fold in 1 to 2 cups of
fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to
the freezer to finish freezing.
Here are some ideas for additions to your ice cream:
Cherries (or Maraschino Cherries)
Crushed Heath bars
Crushed peppermint candy
Chopped pistachio nuts
Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and
carefully fold in) Caramel or chocolate or fudge syrup (drop into the ice cream
by small spoonfuls and carefully fold in)
LeAnn R. Ralph is the author of the books: "Preserve Your Family History
(A Step-by-Step Guide for Writing Oral Histories)" (e-book; 66 pages
http://www.booklocker.com/books/1545.html) and "Christmas in
Dairyland (True Stories from a Wisconsin Farm)" (trade paperback;
$13.95; August 2003). Her next book, "Give Me a Home Where the Dairy
Cows Roam" will be available Fall 2004.