Caramel-Vanilla Ice Cream

2 14 oz can sweetened condensed Milk
2 cup Sugar
4 cup Half-and-half
2 cup Whipping cream
4 Eggs -- lightly beaten
4 cup Milk

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.