1 cup milk
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup sugar
1 egg yolk
1 pint thin cream, or half milk and half 40% cream
2 1/2 teaspoons vanilla extract

Scald milk in double boiler. Mix cornstarch, salt, and sugar. Add beaten egg yolk and mix well. Add scalded milk gradually. Cook over hot water for 10 minutes, constantly stirring at first. Cool, add thin cream, or half milk and half 40% cream, and vanilla extract. Strain and freeze in mechanical refrigerator drawer, stirring once or twice, or in ice cream freezer.