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Recipe by: margaritha
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See below ingredients and instructions of the recipe
3 tb Cornstarch
6 c Milk
2 2/3 c Sugar
3/4 ts Salt
13 oz Evaporated milk
2 c Whipping cream
3 1/2 tb Vanilla
Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
cups milk and cook over very low heat until thick and smooth, stirring
constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
milk in electric mixer bowl. Add hot cornstarch mixture and beat
well. Add whipping cream, remaining 4 cups milk and vanilla. Pour
into gallon electric or hand-crank freezer. Churn and freeze
according to manufacturer's directions until firm, then carefully
remove paddle. Seal ice cream container well. Fill ice cream freezer
to top with crushed ice and ice cream salt. Cover freezer tightly and
set aside several hours to let ice cream season. Or spoon ice cream
into another container which has been chilled and store in home
freezer to season. Makes about 1 gallon
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