Title: Cooked Custard Ice Cream
Categories: Dessert
Yield: 15 Servings

6 Eggs; beaten
1 qt Whole milk
1 2/3 c Evaporated milk
3 c Sugar
1/4 ts Salt
3 tb Vanilla
3 c Whipping cream

Combine both kinds of milk, sugar, salt and beaten eggs in a 4 quart pot.
Bring to a boil and cook for one minute, stirring constantly. Pour into the
freezer can and cool. After it is cool, add the vanilla and whipping cream.
Freeze in normal manner. When ready, remove dasher, put top back on and
pack in ice and salt. Makes 1-1/4 gallons or 15 servings. Custard may be
made and refrigerated overnight. Homemade ice cream is better if eaten the
same day.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.