6 eggs (Egg Beaters)
2 c. sugar
1/3 c. water
pinch of salt
4 tbsp. vanilla
2 cans evaporated milk (evaporated skim milk)
1 qt. milk

Separate eggs. Beat egg whites stiff. Beat egg yolks (Egg Beaters) until lemon colored. Cook sugar, water and salt until it spins a thread from your spoon, about 5 minutes. Pour into egg yolks slowly, beating constantly. Then add cans of evaporated milk (evaporated skim milk) and vanilla. Pour into can, then add milk (skim). If using the Egg Beaters, this should be frozen in a 6-quart ice cream freezer as the Egg Beaters will make the ice cream fluff more than with just using the regular eggs with the yolks.