Homemade Ice Cream

• 1 gal. milk
• 1 Tbsp. cornstarch
• 1 Tbsp. flour
• 4 to 6 eggs
• 3 to 4 c. sugar
• 1 tsp. vanilla
• 1 c. Pet milk
• 20 oz. can pineapple (crushed; do not drain) or 16 oz. can Hershey's chocolate syrup (whatever flavor you want)

1. Pour about 1 1/2 quarts of milk and 1 cup of sugar in a double boiler and let it get warm.
2. Add 1 large tablespoon of cornstarch and 1 large tablespoon of flour (shake it well in a mixer); add to milk.
3. Pour in slowly the beaten eggs (whites and yellow) in a 4-quart freezer (or 6 for a 6-quart freezer).
4. Cook over a double boiler until it becomes a custard.
5. Pour into freezer and add 2 cups of sugar (3 cups for a 6-quart freezer).
6. Add vanilla.
7. Also add fruit (crushed pineapple) or chocolate syrup, whatever you want or other things.
8. Add Pet milk and finish filling can with milk. Let it cool before starting freezer.

milk, cornstarch, flour, eggs, sugar, vanilla, pet milk, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363412 (may not work)