Best-Ever Homemade Vanilla Ice Cream

4 cups whole milk

3 cups sugar

12 extra-large eggs, slightly beaten

4 (12-ounce) cans evaporated milk

2 tablespoons pure vanilla

¼ teaspoon salt

Whole milk

Scald the whole milk in a large saucepan. Remove from the heat and slowly mix in the sugar, eggs, evaporated milk, vanilla, and salt, whisking while pouring. Pour the mixture into an ice cream freezer. Add additional whole milk to fill to the line, if necessary. Freeze according to the ice cream freezer manufacturer’s directions.

Makes 1 gallon

Elva Richard, Poppy Pal
Fluttering Butterflies,
Westminster, Colorado