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Ingredients
- Directions:
- 4 cups milk
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 4 eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons vanilla extract
- ●In a large saucepan, heat milk to 175 degrees; stir in sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs.
- ●Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
- ●Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- ●Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- ●Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.
- ●Refrigerate remaining mixture until ready to freeze.
- ●When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Details
Servings 12
Preparation
Step 1
Yield: 1-1/2 quarts.
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