Photo: Ian Dooley
Ingredients
- 1 quart milk
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 eggs (whites of 2 eggs reserved)
Directions
1
In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat until thickened.
2
In a bowl, beat the 4 egg yolks and then stir them into the milk mixture.
3
Remove from heat and let cool.
4
Beat the reserved egg whites until stiff peaks form, then add 2 tablespoons of sugar.
5
Fold the beaten egg whites into the cooled custard just before freezing.