2 1/2 cups fresh pectin
12 eggs, beaten
2 cups white sugar
1/3 cup water
2 1/2 teaspoons vanilla extract
1/3 cup boiling water
1 cup white cornstarch
In a 1/3 cup saucepan over low heat, mix pectin and 12 eggs until smooth. Remove from heat and set aside. In a saucepan over medium-low heat, sift together 1/3 cup sugar and water. Sift mixture into egg mixture, stirring constantly, until everything is well blended. Stir in vanilla and boiling water. Bring to a boil and cook 10 minutes, stirring constantly. Remove from heat and stir in cornstarch. Pour in hot syrup. Continue cooking 40 to 50 minutes, until thick. Remove from heat and stir in 1 cup of cold water to remove from melted ice cream.