Doc Wilson's Lemon Dill Ice Cream

From the "king of ice cream" (Steve "Doc" Wilson) comes this marvelous creation. Visit Doc's website.

In a mixing bowl, lightly whisk 2 eggs (or use Eggbeaters if you are afraid of salmonella). Add 1/3 cup of sugar and 1 can of Eagle Brand sweetened condensed milk. Mix thoroughly. Then add 1 pint whipping cream, 1 1/2 cups Half and Half, 1 1/2 Tbsp. vanilla extract, and 3 Tbsp. Old Spice Lemon Dill Mustard. Mix thoroughly and let age in the refrigerator for four hours. Then freeze in your ice cream freezer according to manufacturer's directions. Makes 2 quarts.