Ingredients: 4 eggs 2 cups sugar 1 tablespoon cornstarch mixed with a little milk 11⁄2 quarts half-and-half 1 cup whipping cream 1 quart whole milk 3 tablespoons vanilla

Directions: Beat the 4 eggs. Mix in sugar, cornstarch mixture, and 2 cups of the milk. Cook and stir over medium heat in a double boiler until slightly thickened. Remove from heat and stir in the rest of the milk, half-and-half, whipping cream, and vanilla. Pour into 4-quart freezer can. Can should be three-fourths full. Freeze according to manufacturer’s directions, using crushed ice and rock salt. Ripen about 4 hours.   —Eloise Dennis, from Cedar Rapids *See more recipes in our dessert collection