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“My Dad makes the best homemade ice cream. The only problem was it would sometimes separate (the sweet good stuff would sink to the bottom of the freezer). I found a recipe very close to his, except for the cornstarch. I've made it three times now, and it had not 'separated'. I have better luck if I refrigerate the mixture before putting into the freezer. Adapted from the Kansas City Star recipe, June 1958. Recipe for 4 (or 5) quarts. Due to rounding, the 5 quart recipe is slightly richer - all the better, I say!”
READY IN:
50mins
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons cornstarch
  • 6 cups whole milk (7 1/2)
  • 2 23 cups sugar (3 1/3)
  • 6 large eggs (8)
  • 12 teaspoon salt (1)
  • 1 pint whipping cream (1 1/2)
  • 3 tablespoons vanilla (4)

Directions

  1. Mix cornstarch with 1/2 cup milk; Add 1 1/2 cups milk and cook in double boiler until smooth, beating constantly to avoid lumps.
  2. Blend sugar, eggs, salt and whipping cream with electfic mixer, beat well.
  3. Combine cornstarch mixture with sugar and egg mixture; beat well.
  4. Add remaining milk and vanilla; stir until blended.
  5. Pour into freezer; freeze until firm.

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