4 eggs
2 1/4 c. sugar
2 cans evaporated milk
5 c. whole milk
4 1/2 tsp. vanilla
1/2 tsp. salt
1 can Eagle Brand milk

6 eggs
3 3/4 c. sugar
3 cans evaporated milk
1/2 gallon milk
6 3/4 tsp. vanilla
3/4 tsp. salt
1 can Eagle Brand milk

Beat eggs until foamy. Add sugar gradually. Beat until stiff. Add remaining and mix extremely well. Pour into ice cream freezer and freeze using rock salt and ice. Great with homemade hot fudge sauce.

1 tbsp. butter
1 square unsweetened chocolate
1/3 c. boiling water
1 c. sugar
2 tbsp. white Karo corn syrup
1/2 tsp. vanilla
1/8 tsp. salt

Melt butter in saucepan. Add chocolate and stir over low heat until melted. Add boiling water slowly, stirring constantly and bring to a boil. Add sugar and corn syrup, stir until dissolved. Simmer 5 minutes, watch carefully, then add vanilla and salt; mix well. Makes 1 cup.

Great over homemade ice cream.

Note: Use regular size cans 12-15 oz.