Directions

• In a large saucepan, combine the sugar, cornstarch and salt.
• Gradually add half-and-half; stir until smooth. Bring to a boil over
• medium heat; cook and stir for 2 minutes or until thickened. Remove
• from the heat; cool slightly.
• Whisk a small amount of hot mixture into egg yolks. Return all to the
• pan, whisking constantly. Cook and stir over medium heat for 2-3
• minutes or until mixture reaches 160° and coats the back of a
• metal spoon.
• Remove from the heat. Stir in vanilla. Cool quickly by placing pan in
• a bowl of ice water; stir for 2 minutes. Transfer to a bowl. Press
• plastic wrap onto surface of custard. Refrigerate for several hours
• or overnight.
• Fill cylinder of ice cream maker two-thirds full; freeze according to
• manufacturer's directions. Refrigerate remaining mixture until ready
• to freeze. Allow to ripen in ice cream freezer or firm up in the
• refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.