Aunt Chris’s Ice Cream
2 1/2 cups sugar
2 tablespoons corn starch
1 tablespoon vanilla extract
5 or 6 eggs, depending on size
1 quart + 1 pint milk
3 small cans evaporated milk
Combine all ingredients except evaporated milk in a sauce pan and bring to a boil, stirring constantly. Lower heat and simmer until thick and creamy, stirring often. Remove pot from burner and add evaporated milk. Pour mixture into a bowl and refrigerate for at least 8 hours.
Stir in fresh fruit to taste, pour into ice cream maker and freeze according to manufacturer’s instructions.
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