Talley's Homemade Ice Cream

Ingredients

• 3 tablespoons cornstarch
• 6 cups whole milk
• 2 2/3 cups sugar
• 4 large or 5 small eggs
• ¾ teaspoon salt
• 1 (13 ounce) can evaporated milk
• 1 pint whipping cream
• 3 ½ tablespoons pure vanilla extract
• 25 pounds crushed ice
• Ice cream salt

Directions

1. Mix the cornstarch with ½ cup milk.
2. Add 1 ½ cups milk and cook in a double boiler until thick and smooth, beating constantly to avoid lumps.
3. Blend together the sugar, eggs, salt, and evaporated milk with an electric mixer.
4. Add the hot cornstarch mixture and beat well.
5. Add the cream, remaining 4 cups of milk, and vanilla extract.
6. Put into a gallon ice cream freezer. Pack with layers of crushed ice and layers of ice cream salt until entirely covered.
7. Freeze according to the directions of the ice cream maker until firm, then remove the paddle. Be sure to pour off excess water. Add more crushed ice and salt as needed.
8. For chocolate: to the original recipe add 3 squares of melted unsweetened chocolate and use just 2 tablespoons vanilla extract.
9. For fresh peach: add 2 cups crushed fresh peaches, just 1 tablespoon vanilla, and ½ teaspoon almond extract.
10. For strawberry: add 3 cups crushed fresh strawberries, just 2 tablespoons vanilla extract, and omit the evaporated milk.
11. For banana: add 2 cups crushed bananas, use 1 tablespoon vanilla extract, and omit the evaporated milk.
12. For coffee: dissolve 3 tablespoons instant coffee in 1 cup water and use just 2 tablespoons vanilla extract.
13. For red raspberry or blueberry: add 2 cups crushed fresh fruit and omit the vanilla extract. With fresh fruit ice cream, it may be necessary to increase the amount of sugar slightly.