1 litre 5% cream (10% is good too!)
1 cup sugar
5 Tbsp cornstarch
1 tsp vanilla extract

1. At least 8 hours before you will make the icecream, add all ingredients to a small pot and whisk to combine well (for chocolate icecream, add ½ c unsweetened cocoa).
   
   
2. Bring the mixture to just under a boil - a high simmer. Stir continuously with a wooden spoon until the mixture has thickened to that of heavy cream. Remove from heat.
   
   
3. Pour into a coverable container and chill well in fridge before adding to your icecream maker. (We use a Donvier but any icecream maker will do.)
   
   

*About Egg Custards* Some icecream recipes call for an egg custard. If you are determined to use eggs, you need to partially cook the eggs. Here is the method we use when making hollandaise sauce so it doesn't taste eggy: Put eggs in a double boiler that is over smiling boiling water and whisk constantly until you see the eggs get frothy and starting to thicken slightly - about twice as thick. But you don't want to go as far as even beginning to get scrambled eggs. Using this method, the eggy taste will be virtually gone. (We don't actually know for sure that this works for icecream but would be surprised if it doesn't. Certainly, after we started using this method, our hollandaise sauce never tastes eggy.) After parcooking the eggs, you add the other ingredients of your custard.