Ingredients

Yield: 20 servings

10 eggs
3 cups sugar
2 cups (approximately) whole milk
2 tablespoons cornstarch
1 1/2 to 2 cups malt powder (made by Kraft or Carnation)
6 cups rich cream
2 tablespoons vanilla
Additional whole milk to fill 6-quart ice cream freezer 2/3 full

Directions

In blender, combine the 10 eggs, 3 cups sugar and approximately 2 cups milk until the sugar dissolves and the mixture is smooth. Pour all but 1 cup of the mixture into a heavy saucepan. In blender, add cornstarch and malt powder to the reserved milk and blend until dissolved. Add to mixture in pan and cook over medium heat, stirring constantly, until barely thickened. Cool and pour into freezer container. Add cream and vanilla to freezer container. Add extra whole milk until container is 2/3 full. Freeze according to manufacturer's directions.

Each serving contains 561 calories, 33g fat, 60g carb, 235mg sodium, 212mg cholesterol.