If you’re of a certain age, such custards as this were the beginning of that ice cream churned when you were growing up. This recipe makes a sumptuous base for any home freezer.
Combine 1 cup sugar, 1 tablespoon cornstarch and a scant teaspoon salt in a saucepan. Gradually stir in a quart of half-and-half and place over low heat. In a large bowl beat together 2 large eggs and a tablespoon of pure vanilla extract until whites and yolks are thoroughly blended.
Slowly add eggs to the cream, stirring constantly and gradually increasing heat until thickened. It should have the consistency of eggnog. Stir in a pint of whipping cream and remove from heat.
Refrigerate for 45 minutes to cool, then add fruit, nuts and/or flavorings, place in freezer, and help make people happy.
