MIMI’S HOMEMADE VANILLA ICE CREAM
6 large eggs at room temperature
2½ cups sugar
2 large cans evaporated milk
3 tablespoons pure vanilla extract
Enough whole milk to make a gallon
In a large glass bowl, beat eggs with a wire whisk until foamy. Add sugar, evaporated milk, and vanilla, and beat with whisk until combined. Pour mixture into a large Dutch oven, and add 2 quarts of whole milk. Simmer over medium heat for about 10 minutes, stirring continuously from the bottom to keep from scorching, but do not boil. Let mixture cool. It may be stored in the refrigerator at this time. Pour mixture into the container of a 1-gallon ice cream freezer. Add more whole milk to fill the freezer container to 1 inch below the top. Freeze ice cream according to freezer directions, layering the bucket with crushed ice and ice cream salt alternately. For fruit ice cream, stir in about 1½ cups of fresh crushed fruit to mixture before pouring into the freezer container.
Yield: 1 gallon
