* You can substitute evaporated milk for part or all of the light cream.

1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. 3. Beat Well and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool Completely and add vanilla. 4. Prepare ice cream freezer according to manufacturer's directions. Pour the cooked custard And 2 cups light cream into freezer and freeze as directed.

recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer.