2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
4 c. milk
4 eggs, beaten
2 tbsp. vanilla
4 c. half 'n half

Mix sugar, cornstarch and salt in double boiler. Blend in milk gradually. Cook over hot water, stirring occasionally until thickened (12 to 15 minutes). Stir a small amount of the hot mixture into the beaten eggs. Add egg mixture to the remaining hot mixture. Cook over hot water, stirring constantly, for 4 to 5 minutes longer or until mixture is about the consistency of pudding. Chill thoroughly. Stir in vanilla and cream. Pour into ice cream freezer and freeze.