#2295 - Easy Vanilla Ice Cream

(by Shirley McNevich)

3 eggs
1/2 cup Half and Half
1 TBSP cornstarch
1 cup white sugar
1/4 tsp. salt
2 tsp. vanilla
1 pint heavy cream

In a mixer add eggs--beat until thick. Remove bowl from mixer--add Half and Half--stir with a spoon. In a saucepan add white sugar and cornstarch--stir. Slowly add egg mixture while stirring. Cook/stir over medium heat until it thickens (about 5 minutes). Remove from heat--add heavy cream, salt and vanilla--stir. Pour mixture into a plastic container. Cool to room temperature, then put it in the freezer for 2 hours. Remove from freezer--dump contents into a mixer and beat for 2 minutes. Pour mixture back into the plastic container, cover with a lid and freeze overnight.