Homemade Ice Cream

Scald (do not boil) 1 quart of whole milk; reserve a cup of that milk.

Mix to that cup of milk the flour, cornstarch, egg yolks and salt until smooth.

Pour in remaining quart of scalded milk.

Cook this batter 10 to 12 minutes, stirring constantly. Add sugar and cook 10 to 12 minutes more, stirring constantly. Remove from heat and add 1 quart of whole milk and strain through strainer.

Cool batter until cold (this can be done by sitting bowl in ice in sink).

Add vanilla.

Beat egg whites until stiff, then fold in custard.

Last, add whipping cream and table cream. Crank as usual in freezer with ice and rock salt.