MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Caramel-Vanilla Ice Cream
 Categories: American, Desserts, Ice cream
      Yield: 1 Servings

      2    14-oz cans sweetened
           Condensed Milk
      4    Eggs
      2 c  Sugar
      4 c  Half-and-half
      2 c  Whipping cream
      4 c  Milk

  Pour sweetened condensed milk into two 8-inch pieplates. Cover with
  aluminum foil.  Place each pieplate in a larger shallow pan filled
  with hot water to depth of 1/4 inch. Bake at 425 degrees for 1 hour
  and 20 minutes or until condensed milk is thick and caramel colored
  (add hot water to casseroles as needed). Remove foil; let caramelized
  milk cool.Beat eggs in a large bowl at medium speed of an electric
  mixer until thick and lemon colored.  Gradually add sugar, beating
  until light and fluffy. Add caramelized milk, half-and-half, and
  whipping cream, beating constantly until mixture is well blended.Pour
  caramelized milk mixture into freezer can of a 1-1/2-gallon
  hand-turned or electric ice cream freezer; add milk, stirring well.
  Freeze according to manufactur instructions. Let ripen 1 hour.
  Yield: about 1-1/2 gallons. NOTE: Recipe may be halved and prepared
  in a 1-gallon ice cream freezer.

  Posted by Fred Ball to the Fidonet National Cooking echo 12-97

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