Ingredients
* 4 cups (1 liter) whole milk
* ½ cup sweetened condensed milk
* ½ cup evaporated milk
* ½ cup sugar (adjust to taste)
* 2 tbsp cornflour (cornstarch)
* 1 tsp vanilla extract
* ¼ tsp salt (optional)
Instructions
1. In a small bowl, mix the cornflour with ¼ cup of the milk until smooth.
2. Pour the remaining milk into a pot and add the sugar.
3. Heat over medium heat until the sugar dissolves (do not let it boil vigorously).
4. Stir in the cornflour mixture and cook for 2–3 minutes, stirring continuously, until it thickens slightly.
5. Remove from the heat and allow it to cool completely.
6. Stir in the condensed milk, evaporated milk, vanilla extract, and salt.
7. Pour the mixture into clean food-grade nylon ice cream bags, filling each about three-quarters full.
8. Tie each bag tightly, leaving a little room for expansion.
9. Lay the bags flat in the freezer and freeze for 6–8 hours or overnight.
10. Enjoy straight from the nylon bag!
