Vermont Ice Cream Recipe ingredients

To prepare this Vermont Ice Cream Recipe, first follow the for French Ice Cream, substituting one and one-half cups Karo, Orange Label.

French Ice Cream: 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.