Custard Ice Cream, Texas-Style

Yield: 2 gallons

Ingredients

• 3 cups milk, scalded (180 degrees F)
• 1 1/2 cups granulated sugar
• 4 tablespoons all-purpose flour
• 3 eggs, slightly beaten
• 1/2 teaspoon salt
• 1 tablespoon (or more) vanilla extract
• 1 cup Karo syrup
• 2 (14 ounce) cans sweetened condensed milk, divided
• 2 cups Half-and-Half
• Milk to fill container

Instructions

1. To scalded milk, add mixture of sugar, flour, eggs and salt. Stir constantly and cook until thick.
2. Add vanilla extract, Karo syrup and 1 can sweetened condensed milk.
3. Pour into ice cream maker can.
4. Add Half-and-Half and remaining can sweetened condensed milk.
5. Finish filling with milk and freeze according to ice cream maker's instructions.