This is a super-premium ice cream (butterfat = 18%) which is so rich and so flavorful that you will probably agree it’s the best ice cream you ever tasted.  It is the basis for most of Doc Wilson’s other flavors.  Incidentally, this recipe won first place in the fourth annual Killis Melton Ice Cream Crank-Off in McKinney, Texas in August 1999. This was also the first of Doc Wilson’s recipes to be produced commercially internationally with his permission; you can get it in Jakarta, Indonesia!

Ingredients:
2 eggs
1 cup sweetened condensed milk
1/4 cup sugar (50 grams)
1/4 cup brown sugar (48 grams) (Not packed, loose as it comes from container)
    (Light brown sugar makes very plain vanilla, dark brown can be a bit much, try half and half.)
1 pint heavy whipping cream
1 pint half and half
1/4 teaspoon salt
2 1/2 tablespoons vanilla extract

Directions:

In a large mixing bowl whisk two eggs, add sweetened condensed milk and whisk together until thoroughly mixed.  Then add sugar and brown sugar.
Then add cream, half and half, salt and vanilla
Let the mix chill in the refrigerator for about four hours which allows the mix to “age” before freezing according to the directions with your ice cream freezer.