Cardinal Charron's Ice Cream
This old family recipe from Rachel Cayia's mother pre-dates refrigeration,
ice cream parlors and electricity. She was an expert harness driver.
1 pint milk
2 egg yolks
3/4 cup sugar
1 tablespoon cornstarch
1 pint whipped cream
2 egg whites, beaten stiff
Mix milk, egg yolks, sugar and cornstarch and scald until it
thickens. When cool add 1 pint cream whipped and whites of eggs beaten
stiff. Sweeten, flavor and freeze.
Source: Elma Charron