Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly. Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt - i part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening.

Butter Pecan - use brown sugar instead of white, and add 1 cup chopped pecans, toasted or sauteed in butter.

Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 cup more sugar to the basic mix.

Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly sweetened fruit.

Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons. (I haven't tried this one yet, but plan to soon!)

(from Mary Meade's Country Cookbook)