3 tb Cornstarch\r\n6 c Milk\r\n2 2/3 c Sugar (see note)\r\n4 Eggs\r\n3/4 ts Salt\r\n13 oz Evaporated milk\r\n2 c Whipping cream\r\n2 c Crushed fresh berries\r\n1 3/4 tb Vanilla\r\n\r\nMix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, berries and vanilla.\r\nPour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well. Fill ice cream freezer to top with crushed ice and ice cream salt. Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season.\r\nNote: It may be necessary to increase amount of sugar slightly depending on sweetness of berries.

__________________
I love coffee!

Berry ice cream is one of the best

ONE MORE BERRY ICE CREAM RECIPE\r\n\r\n1 cup heavy cream \r\n1 pint milk \r\n1 cup sugar \r\n2 tablespoons all-purpose flour \r\n2 tablespoons water \r\n1 vanilla bean-split \r\n2 egg yolks \r\n3/4 cup fresh mixed berries, blueberries, strawberries and other seasonal berries\r\n\r\nCombine the cream, milk, and sugar in a medium, heavy saucepan. Combine the flour and the water and whisk into the mixture. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. \r\nBeat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. \r\nWith a food processor, chop the berries until fine. Set aside. Turn on the ice cream maker and pour in custard. When the ice cream is 3/4 ready, pour in the berries and finish freezing. Serve immediately.

berry ice cream is one of the best\r\nit reminds me about my childhood and my granny