| 1 | Mix cornstarch with ?cup milk until smooth. |
| 2 | Add additional 1 ?cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. |
| 3 | Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. |
| 4 | Add hot cornstarch mixture and beat well. |
| 5 | Add whipping cream, remaining 4 cups milk, berries and vanilla. |
| 6 | Pour into gallon electric or hand-crank freezer. |
| 7 | Churn and freeze according to manufacturer"s directions until firm, then carefully remove paddle. |
| 8 | Seal ice cream container well. |
| 9 | Fill ice cream freezer to top with crushed ice and ice cream salt. |
| 10 | Cover freezer tightly and set aside several hours to let ice cream season. |
| 11 | Or spoon ice cream into another container which has been chilled and store in home freezer to season. |
| 12 | Note: it may be necessary to increase amount of sugar slightly depending on sweetness of berries |
