9 eggs, separated
3/4 teaspoon cream of tartar
3 cups sugar
24 oz. heavy cream
3 13 ounce cans evaporated milk
3 teaspoons vanilla
This makes a large freezer can for old fashioned electric freezer.
Beat egg whites with cream of tartar until very stiff. Beat in 11/2 cups sugar. Beat until marshmallowy. In another bowl whip egg yolks until thick and lemon colored. Add remaining 11/2 cups sugar. Beat until sugar is dissolved.
In a separated bowl whip cream.
Combine whipped whites, yolks and cream in VERY large bowl or container. Add evaporated milk and vanilla.
Pour into freezer can and freeze.
Unlike some ice cream this actually gets better with time. I usually make it a day or two before serving.
