Recipe - Lick The Dasher Ice Cream

2 cup Sugar
One fourth cup Cornstarch
One fourth teaspoon Salt
4 cup Milk
4 Eggs, beaten
2 tablespoon Vanilla
4 cup Light cream

Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk
gradually and cook over hot water, stirring occasionally until mixture is
thickened, about 1215 minutes. Blend in a small amount of the hot mixture
into the eggs, then stir the eggs into the rest of the mixture. Cook 45
minutes more, stirring constantly. Chill custard (I chill overnight if
possible). Add vanilla and chilled cream. Fill freezer not more than 2/3
full. Freeze in handcranked or electric freezer with a mixture of 1 part
ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric
motor grinds to a halt; the hand crank can no longer be turned. Remove the
dasher and repack the freezer with ice and salt i part salt to 8 parts
ice. Cover with a rug or blanket and let cream ripen in the freezer for
about 2 hours. Or pack into containers and transfer to a home freezer for
hardening.

Variations:

Butter Pecan use brown sugar instead of white, and add 1 cup chopped
pecans, toasted or sauteed in butter.

Chocolate add 4 ounce unsweetened chocolate, melted, and One half cup more sugar
to the basic mix.

Peach/Strawberry/Raspberry Add to the mix 2 cups pureed, slightly
sweetened fruit.

Lemon Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice,
and the grated rind of a couple of lemons. (I haven't tried this one yet,
but plan to soon!)

(from Mary Meade's Country Cookbook)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini