Caramel Ice Cream

• 1/2 cup cornstarch
• 1/4 cup milk
• 6 cups milk, scalded
• 3 cups sugar, divided
• 4 eggs, beaten
• 2 cups half-and-half
• 1 tablespoon vanilla extract

1. Combine cornstarch and 1/4 cup milk; stir until smooth. Combine scalded milk, 2 cups sugar, eggs, and cornstarch mixture in a large Dutch oven; stir until well blended, and set aside.
2. Sprinkle remaining sugar evenly in a 10-inch cast-iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat, and gradually pour into milk mixture in Dutch oven.
3. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; cool. Stir in half-and-half and vanilla.
4. Pour into freezer can of a 1- gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving.

cornstarch, milk, milk, sugar, eggs, vanilla

Taken from www.myrecipes.com/recipe/caramel-ice-cream-1 (may not work)