2 3/4 c. sugar
4 eggs
Dash of salt
6 c. milk
1 can Milnot
1 pt. whipping cream
2 1/4 tsp. vanilla
3 tbsp. cornstarch

Mix 1/2 cup milk and cornstarch, stir in 1 1/2 cup more milk and cook until thick in a double boiler. Mix eggs, sugar, and canned milk and salt until well blended. Combine the two mixtures, and add the pint of whipping cream. Pour into a quart ice cream freezer and add as much of the 4 other cups milk to fill freezer for proper freezing.