Instructions

In a small saucepan, stir together the sugar and cornstarch until no lumps remain. Add the egg and whisk until pale yellow. Whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. In a separate saucepan, heat the syrup to a simmer, and then stir into the custard. Cool to room temperature, about 30 minutes. Stir in the cream and refrigerate until chilled, at least 1 hour. When the mixture is cold, prepare as directed in a 1-quart ice cream maker.