Pour sweetened condensed milk into two 8-inch square baking
dishes. Cover with aluminum foil. Place dishes in a larger
shallow pan filled with hot water to depth of 1/4 inch. Bake
at 425 degrees for 1 hour and 20 minutes or until condensed
milk is thick and caramel colored (add hot water to pan as
needed). Remove foil; let caramelized milk cool.
Combine sugar, half-and-half, and whipping cream in a
saucepan. Bring to a boil over medium heat, stirring
constantly. Gradually stir about one-fourth of hot mixture
into eggs; add to remaining hot mixture, stirring
constantly. Cook over medium heat, stirring constantly, 1
minute. Remove from heat, and stir in caramelized milk. Let
cool. Chill thoroughly.
Pour caramelized milk mixture into freezer can of a 1
1/2-gallon hand-turned or electric ice cream freezer; add
milk, stirring well. Freeze according to manufacturer's
instructions. Let ripen at least 1 hour.
