Directions

1. Over medium-low heat, combine the sugar, cornstarch, and 1 cup of the a2 Milk™ Whisking constantly, bring the mixture to a gentle simmer and cook until slightly thickened.
2. Add the remaining milk gradually, bringing back to a gentle simmer between additions.
3. Whisking in a separate bowl, temper the egg by slowly adding ½ cup of the hot milk mixture to the bowl.
4. Slowly add the tempered egg to the remaining milk mixture.
5. Whisking intermittently, cook the recipe for 10 minutes before cooling at room temperature.
6. Once cooled, chill the recipe for 1-2 hours.
7. Add the mixture to the chilled canister of an ice cream maker and follow the instructions on the ice cream maker to freeze and churn.
8. Serve immediately or scoop the homemade vanilla ice cream into a resealable container and keep frozen.