In a large, heavy pan, combine the vanilla pudding mix.

Add the evaporated lowfat milk, beaten eggs, and sugar to the pan.

Mix all ingredients thoroughly.

Cook over low heat, stirring constantly, until the mixture begins to thicken.

Remove from heat and allow to cool.

Use a mixer (electric or rotary) to beat out any lumps, ensuring a smooth consistency.

Place the mixture in the refrigerator and chill overnight.

Transfer the chilled mixture into a 1-gallon freezer bucket.

Add 2 tablespoons of vanilla extract.

Mix well, then top off the bucket with whole milk (or lowfat milk, if desired).

Stir the mixture thoroughly.

Freeze in your usual manner until firm.