French Ice Cream Recipe
3 cups milk
1-1/2 cups Karo, Red Label
1-1/2 tablespoons Argo or Kingsford's
Cornstarch
3 egg yolks
Few grains salt
1-1/2 teaspoons vanilla
1 cup heavy cream
1/2 cup sugar

Scald milk, Karo and sugar and thicken with the
cornstarch dissolved in an equal quantity of
cold milk. Cook fifteen minutes, stir in the egg
yolks well beaten and combined with a little of
the thickened mixture. Chill, add salt, flavoring
and cream, and freeze, packing with three parts
of cracked ice to one of rock salt.