My Favorite Frozen Custard

In a large pot, heat the milk over medium high heat until boiling. Meanwhile, in a medium bowl, beat together eggs, cornstarch, salt, and sugar. Whisk a bit of the boiling milk mixture into the eggs; then return the bowl of egg mixture to the pot. Stir constantly over medium low heat until mixture coats the back of a spoon, about 5-8 minutes.

Take off of heat and gradually stir in sweetened condensed milk. Cover and chill for 3-4 hours or until cold (overnight is best, or stick it in the freezer to cool down fast).

Pour custard into an ice cream maker and freeze according to manufacturer’s directions. After churning is completed, stir in vanilla (stirring it in at the end ensures the custard freezes properly) and add optional stir-ins if you want. Ripen in the freezer for a few more hours, if a more scoopable consistency is desired.