8 eggs
3 c. milk
3 c. evaporated milk
3 c. cream (heavy)
2 1/2 c. sugar
3 tbsp. vanilla extract

Beat eggs until they are lemon yellow. Add sugar and beat with a wire whisk. Pour in milk, evaporated also; mix well. Pour into a Dutch oven of a large pot and cook slowly, constantly stirring until mixture begins to boil.

Take off burner and cool custard; stir. When cool, add heavy cream and vanilla extract. Mixture is ready to pour into an electric ice cream freezer. Prepare and freeze.

NOTE: To help speed up the cooling process, stir and set custard in refrigerator for 4 hours. Makes 3 quarts.