OLD-FASHIONED VANILLA ICE CREAM
Source: Ice Cream & Frozen Yogurt by Mable Hoffman
Makes about 2 quarts

Smooth and creamy! Of all the recipes in this chapter, the Hoffman family voted this as their all-time favorite.

1 1/3 cups sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
2 egg yolks
1 (5-oz.) can evaporated milk
1 cup whipping cream
1 tablespoon vanilla extract

In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Stir over medium heat. Simmer 1 minute over low heat; set aside.

In a small bowl lightly beat egg yolks. Stir about 1 cup milk mixture into egg yolks. Stirring constantly, pour egg-yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened.

Add evaporated milk, whipping cream and vanilla. Cool to room temperature.

Pour into ice-cream canister. Freeze in ice-cream maker according to manufacturer’s directions.

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FUDGE RIPPLE ICE CREAM
First make the Fudge Ripple, then swirl it through your favorite vanilla ice cream.

FUDGE RIPPLE:
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 cup light corn syrup
2 tablespoons half-and-half
1 tablespoon butter or margarine
1/4 teaspoon vanilla extract
ICE CREAM:
2 quarts Old-Fashioned Vanilla Ice Cream made with 1 cup sugar (recipe above)

FUDGE RIPPLE:
In a small saucepan, combine sugar and cocoa powder. Stir in corn syrup and half-and-half. Stir occasionally over medium heat until mixture comes to a boil. Simmer 3 minutes, stirring occasionally. Add butter or margarine and vanilla. Set aside to cool.

ICE CREAM:
Make Old-Fashioned Ice Cream, using only 1 cup sugar.

When frozen, remove lid and dasher from ice-cream canister. Insert a long spatula into center of ice cream. Pull spatula toward edge of canister. Quickly pour in cooled Fudge Ripple. Pull spatula through ice cream and sauce to create a marbled effect. Remove spatula.

Cover canister with waxed paper or plastic wrap. Top with lid. Plug dasher hole with a cork or ball of foil. Place in freezer.