Title: Cooked custard ice cream
 Categories: Dessert
      Yield: 15 Servings
 
      6    Eggs; beaten
      1 qt Whole milk
  1 2/3 c  Evaporated milk
      3 c  Sugar
    1/4 ts Salt
      3 tb Vanilla
      3 c  Whipping cream
 
  Combine both kinds of milk, sugar, salt and beaten eggs in a 4 quart
  pot. Bring to a boil and cook for one minute, stirring constantly.
  Pour into the freezer can and cool. After it is cool, add the vanilla
  and whipping cream. Freeze in normal manner. When ready, remove
  dasher, put top back on and pack in ice and salt. Makes 1-1/4 gallons
  or 15 servings. Custard may be made and refrigerated overnight.
  Homemade ice cream is better if eaten the same day.