4 c. milk
2 1/2 c. sugar
1/4 c. plus 1 tbsp. flour
1/2 tsp. salt
5-6 eggs, depending on size, whipped
2 c. half & half
2 c. heavy cream
2 tbsp. Mexican vanilla, not imitation
1 1/2 c. Kraft caramels, unwrapped and chopped
1 c. chopped pecans
Hot fudge (optional, but a must)
Dry roasted salted peanuts (optional), but a must)

Place milk, sugar, flour and salt in saucepan and cook for approximately 10-12 minutes until thickens, stirring constantly. Pour 2 cups (1 cup at a time) milk mixture into whipped eggs, stirring constantly. Add to rest of milk mixture and cook an additional minute. Pour this custard mixture into a large bowl and refrigerate for 2 hours.

Add 3 cups half & half and 1 cup heavy cream and vanilla to custard and pour into ice cream maker and turn until starts to thicken (electric ice cream maker takes about 10-15 minutes depending on weather). Add caramels and pecans.

Finish according to ice cream maker directions. Remove dasher and cover with ice and rock salt. Place aluminum foil over top and cover with a couple of heavy towels. Let cure for 2-3 hours in as cool a place as possible. Makes 1 gallon. Serve with hot fudge and dry roasted peanuts.

This recipe can be used by omitting the caramels and nuts and adding fresh fruit.