Velvet Ice Cream

1 quart milk
2 cups granulated sugar
2 tablespoons cornstarch
4 egg yolks, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy cream, whipped
4 egg whites, stiffly beaten

Heat milk to scalding. Mix sugar with cornstarch and egg yolks. Gradually add scalded milk and cook until mixture begins to thicken, stirring constantly. Remove from heat, add salt and flavoring; set aside to cool.

Fold egg whites and whipped cream into cooled custard and freeze.

Makes 4 quarts.