This vintage recipe was clipped from a newspaper, date unknown but the phone number listed at the bottom of the clipping is only 6 digits with both letters and numbers used, so it’s a few decades old. Recipe is typed below along with a scanned copy.
Inexpensive Ice Cream
2 1/4 cups homogenized or top milk
3 tablespoons cornstarch
1 1/2 cups sugar
1/2 cup cold milk
2 well beaten eggs
1 10-ounce can evaporated milk
1 1/2 teaspoons vanilla
Scald 2 1/4 cups top milk. Combine cornstarch, sugar and 1/2 cup cold milk and mix well. Add to scalded milk, bring to a boil, and cook about 2 minutes, stirring constantly.
Add this hot mixture, a little at a time, to eggs, then return to heat and cook for two minutes more. Remove from heat and beat until cool. Add evaporated milk and vanilla. Freeze in hand freezer.