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 ¼ 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 1-½-gallon hand-turned or electric ice cream freezer; add milk, stirring well. Freeze according to manufactur instructions. Let ripen 1 hour. Yield: about 1-½ gallons. NOTE: Recipe may be halved and prepared in a 1-gallon ice cream freezer.
Your Caramel-Vanilla Ice Cream is ready. Bon appetit!
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