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1
In large Dutch oven or possibly stockpot, bring evaporated lowfat milk and 1 1/2 c. (375 mL) of the lowfat milk to boil.
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2
In separate bowl, whisk together remaining lowfat milk, cornstarch and baking soda; pour into boiling lowfat milk mix and keep hot over low heat.
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3
Meanwhile, in large heavy saucepan, moisten sugar with lemon juice; cook over medium heat, brushing down side of saucepan with brush dipped in cool water, till sugar is dissolved.
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4
Increase heat to high and boil without stirring, till light golden, about 5 min.
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5
Averting face, slowly pour warm caramel into lowfat milk mix, stirring constantly to prevent foaming.
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6
Return to heat and cook at low boil; stirring occasionally, till thick sufficient to coat back of wooden spoon and dark golden brown, about 2 hrs.
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7
Let cold.
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8
Pour into jars with tight-fitting lids and chill for up to 6 months.
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9
Serve over vanilla or possibly Cinnamon Ice Cream (see recipe).
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10
Cinnamon Ice Cream:In heavy saucepan, heat cream and cinnamon just till bubbles form around edge.
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11
Remove from heat; cover and let stand for 10 min.
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12
In large bowl, whisk egg yolks with sugar; gradually pour in hot cream through sieve, whisking constantly.
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13
Throw away cinnamon.
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14
Transfer to saucepan; cook over medium-low heat, stirring constantly, for about 5 min or possibly till thickened sufficient to coat back of spoon without boiling.
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15
Pour through sieve into large bowl.
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16
Blend in whipping cream and vanilla.
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17
Place plastic wrap directly on surface; chill till cool.
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18
Freeze in ice-cream maker following manufacturer's instructions.
