1 envelope unflavored gelatin (about 2 tbsp.)
1/3 c. cold water
2 c. sugar
1/8 tsp. salt
4 eggs
2 c. cream
4 c. milk
1 tsp. vanilla
2 tbsp. cornstarch

In order to keep ice cream from forming crystals when keeping in a deepfreeze, it is necessary to have some gelatin. Dissolve the gelatin in the cold water. Mix the cornstarch with the sugar and combine with the salt, eggs, and milk. Stir while cooking over low heat until mixture coats the spoon. Remove from heat and add the gelatin mixture to the hot liquid; stir well and let cool. Add the cream, vanilla, and milk to finish filling the freezer to near full. Freeze as usual and store in closed containers.