- 4 cups milk
- 4 eggs
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- In a large heavy saucepan, bring milk to a boil. Meanwhile, combine the sugar, cornstarch, salt and eggs. Gradually add a small amount of hot milk; return all to the saucepan. Cook and stir until mixture reached at least 160 degrees F and coats the back of a metal spoon. Gradually stir in condensed milk and vanilla. Chill for 3-4 hours.
- Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.