vanilla ice cream

from Kay

3-inch piece of vanilla bean pod or 1 1/2 t vanilla
1 1/2 c. milk
1 T cornstarch
1/4 t salt
3/4 c sugar
4 egg yolks
1 1/2 c whipping cream

Split pod & scrape seeds into milk; chop in pod.  Scald.  Combine cornstarch,salt, sugar, and slightly beaten egg yolks, & mix well.  Beat in a little scalded milk, then combine the two mixtures and cook over a low heat or in a double boiler, stirring constantly, until thick & smooth (add vanilla if bean not used.)  Chill, then stir in cream.
Pour into freezer can, no more than 2/3 full and chill thoroughly.  Assemble, freeze, using 1 part rock salt to 8 parts crushed ice.  Turn about 15 minutes for 2 quart size or until hard to move.  Carefully remove dasher.
Serve.