Basic Custard for Ice Cream

• 4 eggs
• 4 oz. sugar
• ¾ pint milk

Beat the eggs lightly with the sugar. Scald the milk and stir into the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly until the mixture coats the spoon. Cool. Add the vanilla. With the addition of fruit pulp, this makes enough ice cream for 6 to 8 servings.