Homemade Ice Cream
4 tall cans evaporated milk
3 cups sugar
6 eggs, well beaten
1 Tablespoon Vanilla Flavoring
1 pint unwhipped whipping cream
In a large microwave-proof container, or in the top of a double boiler, mix together the evaporated milk and sugar. Cook until the mixture is hot throughout. Gradually stir in the beaten eggs, stirring constantly as you add them. Continue cooking until a metal spoon dipped into the mixture comes out coated. Remove from heat source and stir in flavoring. Strain custard to ensure no cooked egg pieces are left in the custard. Let cool, stir in whipping cream and follow directions on Electric Ice Cream Maker to freeze.
You may use different flavoring agents other than Vanilla. You can also use fruit by crushing the fruit and sugaring it lightly and letting it sit for at least 2 hours before folding it into the mixture along with the whipping cream.