If you don’t hear liquid moving, it’s frozen. Next, you will need to heat the milk, sugar and powered milk. In a large pot (4 quarts or larger) with a heavy bottom (for even heat distribution), mix 2 cups of milk, 1 cup of sugar and ? cup of powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm. Once your mixture is ready, you will need to separate the yolks from 8 eggs. Put the egg yolks in a medium bowl and whisk until they are thickened.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Finally, Stir in 1 cup of whipping cream (or light cream or half-and-half) and 1 teaspoon of vanilla.
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If you would like another flavor besides vanilla, this would be the time to add your favorite fresh fruit or any other flavoring you would like. Pour the mixture into the gel container, cover the mixture and place in the refrigerator for at least 6 hours. Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. Once it reaches the consistency you like, it’s time to eat!