4 1/2 c. sugar
2 1/2 tbsp. corn starch
1/8 tsp. salt
5 eggs (well beaten)
3 tbsp. vanilla
Milk (may use 1 pt. cream also)

To the corn starch, add a little cold water. Then pour boiling water over this mixture to make a thick paste. Add sugar and salt and cook to a boil. DO NOT STIR mixture while cooking, use a gently "SWIRLING MOTION" to prevent sticking.

Put corn starch mixture into freezer container while hot. Add the eggs, 1 pint cream and enough regular milk to fill container to about 2/3 full. Add vanilla. It is ready to put into ice cream freezer for freezing. (Usually need at least 25 pounds ice for freezing.)