Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly. Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt -- i part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening. Variations: Butter Pecan - use brown sugar instead of white, and add 1 cup chopped pecans, toasted or sauteed in butter. Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 cup more sugar to the basic mix. Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly sweetened fruit. Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons. (I havent tried this one yet, but plan to soon!) (from Mary Meades Country Cookbook)
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|Serving Size: 1 Serving (9207g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12617 (65%)|
|Amt Per Serving||% DV|
|Total Fat 1401.9g||1869 %|
|Saturated Fat 841.8g||4209 %|
|Monounsaturated Fat 414.3g|
|Polyunsanturated Fat 62g|
|Cholesterol 8684.7mg||2672 %|
|Sodium 4192.4mg||145 %|
|Potassium 9985.1mg||263 %|
|Total Carbohydrate 1483.6g||436 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1483.1g|
|Protein 315.5g||451 %|
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Calories per serving: 19437
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