Old-Fashioned Custard Ice Cream - cooking recipe

Ingredients

8 to 10 medium eggs, well beaten
2 qt. milk
3 heaping c. sugar or sweetened to taste
flavoring of your choice
1 qt. half and half
1 pt. whipping cream
3 cans Carnation evaporated milk
1 1/2 cans cold water

Preparation

Cook well beaten eggs and 2 quarts of milk over low heat, stirring constantly until mixture coats wooden spoon.
Do not overcook.
Remove from heat and add remaining ingredients.
Be sure all sugar is dissolved.
Mixture should be a little too sweet and taste like it has a little too much flavor as it loses some of its sweetness and flavor in the freezing.
Cool thoroughly before freezing.
Freeze according to freezer directions.
Makes 2 to 2 1/2 gallons.