4 cups fat free half and half
3/4 cup sugar
3 tbsp cornstarch
2 ea egg yolk
1 tbsp vanilla
1 to 2 drops yellow food coloring – optional
Combine 3 1/2 cups of fat free half and half with sugar and pinch of salt in a 2-quart heavy-bottomed saucepan. Heat over medium whisking/stirring often until steaming hot but not quite boiling. Do not let boil.
In a medium sized bowl whisk 1/2 cup remaining half and half with cornstarch until blended. Whisk in egg yolks until mixture is smooth and set aside.
When half and half is steaming remove from heat and take approximately 1 cup of hot liquid from saucepan. Whisking continuously, slowly pour hot half and half into cornstarch/egg yolk mixture until blended. When smooth, whisk egg yolk mixture into saucepan with hot half and half.
Whisking constantly over medium heat continue to cook custard until thickened enough to coat the back of a spoon, 10 to 15 minutes. Custard is done if a line remains when finger is drawn across back of coated spoon. Remove from heat, stir in vanilla and food coloring if using and strain mixture into a clean bowl. Cover and cool custard thoroughly before freezing.
Transfer vanilla custard mixture to and ice cream machine and freeze according to manufacture’s directions.