Refrigerator Ice Cream - Cooked Base

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Title: Refrigerator Ice Cream - Cooked Base
Categories: Ice cream, Dessert
Yield: 1 servings

1/2 c Sugar
1 tb Cornstarch
1 1/2 c Top milk*
2 Eggs, separated
1/8 ts Salt
2 ts Vanilla
1 c Heavy cream

* (Many of the recipes seem to call for this. I would probably try using
"light cream" for any place they call for top milk.)

A. Combine sugar and cornstarch in the top of a double boiler; gradually
stir in milk. Place
over boiling water and cook, stirring constantly, until the mixture
thickens; cover and cook for 10 minutes, stirring occasionally.

B. Stir a little of the hot mixture into the slightly beaten egg yolks;
then stir them into remaining hot mixture.

C. Cook over hot, not boiling, water, stirring constantly, for 3 minutes.
Remove from hot water and cool.
D. Beat egg whites until stiff; add salt; fold into cooled custard; add
vanilla.
E. Pour into refrigerator try to freeze until firm throughout. (See
gen.dir.)
F. Add the cream, whipped until it will just hold its shape, when the
mixture is taken out after the first freezing.

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