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Frozen Custard

One quart of milk, four eggs, one cup of sugar, two teaspoons of Larkin Orange Flavoring Extract, or other flavors, if preferred; two tablespoons Larkin Corn Starch. Prepare as for any custard, scalding the milk, and adding to it the Corn Starch moistened in a small portion of the milk. Beat the eggs separately, adding the sugar to the yolks, and then the beaten whites. The Corn Starch should be cooked below boiling point; then the eggs and sugar added. Cook mixture two minutes. Take from the fire; add the Orange Extract. Let cool and when thoroughly chilled, freeze, using three parts of ice, chopped very fine, to one part of salt. When frozen, remove the dasher, pack with more ice and salt, and allow to ripen two hours before serving.