1 Cup sugar
4 Eggs, beaten
1 (14 Oz.) can of sweetened condensed milk
1 3/4 Cups milk
2 Teaspoon vanilla
1/2 Cups sliced almonds, toasted
Pour sugar into 10” heavy or cast iron skillet; place over medium heat, stirring constantly with a wooden spoon until sugar melts and becomes light golden brown. Pour syrup into a “9” round cake pan: set aside. Combine eggs, sweetened condensed milk, milk and vanilla: beat with wire whisk. Pour over caramelized sugar: cover pan with aluminum foil and Place in larger shallow pan with water. Bake at 350’F. for 55 minutes. or until a knife inserted comes out clean. Remove pan from water and cover. Let cool on wire rack. Cover and chill 4 to 6 hours. Loosen edge with spatula. Invert pan on plate: arrange almonds around top edge. Yield 8 servings.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.