(submitted by Kenfrog)

photo coming soon. 

Ice cream is nice, but I don’t make it often because the cream is expensive. This recipe is a delicious economical alternative. The creaminess is added by the starch thickener, and it’s more or less a frozen custard, so you’ve gotta like custard. This recipe is also in response to a recent request for some less extravagant recipes.


  • 3/4 cup of sugar (you can use brown sugar or  1/2 cup of honey)
  • 2 Tbsp of corn starch (30 grams)
  • 1/4 tsp of salt
  • 4 cups of milk (powdered milk OK)
  • 2 very large or 3 small beaten egg yolks
  • 1 tsp of vanilla extract. (Sir Oliver: You can vary the flavor. For example, omit vanilla and 1/8 of the milk can be supplememnted with good coffee. You can use crushed oreos for cookies and cream flavor. You can add chopped chocolate or cocoa. You can add berries, crushed fruit, rum raisin, etc. A good rule of thumb when using this ice cream base is: would this flavoring taste good with custard? mint, for example, may not be appropriate.)


COMBINE sugar, cornstarch and salt in large saucepan. Stir in milk. Bring to a boil, stirring constantly over medium heat, then lower heat and simmer 1 minute. Stir a little of hot milk mixture into beaten egg yolks, then return mixture to saucepan. Cook, stirring constantly, over low heat for 2 minutes. Remove from heat. Cool thoroughly. Stir in vanilla and refrigerate until ready to use. Freeze in ice cream maker for 25 minutes.

Alternatively, if you don’t have an ice cream maker like me, pour the ice cream into 2  shallow baking trays. A metal one is the very best, and I wouldn’t use anything else. Cover the surface with clingfilm (wrap) and freeze until half frozen. mix with a fork or spoon and return to freezer until done.  Serve immediately.