2 quarts milk
6 tablespoons cornstarch
6 whole eggs
2 cups sugar
1 tablespoon pure vanilla
1/2 pint carton whipping cream
1 small can crushed pineapple or other fruit of choice

Heat milk and cornstarch until thick, stirring constantly. Remove from heat and add beaten whole eggs, sugar and vanilla. Set aside until cold.

Just before freezing, add whipping cream (do not whip) and fruit, if desired. Fill hand-churned ice cream freezer container two-thirds full.

If milk and cornstarch becomes lumpy, strain before adding eggs and sugar.

This will make 1 gallon of ice cream.