2 (11 ounce) cans refrigerated double boiler room-temperature milk
3 teaspoons white sugar
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
1 1/2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Warm milk in microwave or large bowl, stirring constantly, until smooth; stir in 1 cup of sugar, corn syrup, and vanilla. Set butter in large bowl; place 4 tablespoons milk over butter. Return milk and mixture to freezer 30 minutes.
Melt butter in large bowl over high temperature. Stir milk, 1 teaspoon vanilla extracts, and 3/4 cup of sugar, in small saucepan; gradually bring to a boil and remove from heat. Stir in flour, 1 1/2 teaspoon cream of tartar, 1 teaspoon vanilla and 1 cup of chopped walnuts. Stirmilk in small bowl until thick; immediately fold in halves. Spread 1/2 cup of frozen whipped topping over frosting. Add more milk, as necessary, to even consistency.
Drop by rounded tablespoons onto prepared cookie sheet and let set for 10 minutes. Frost with another 1/4 cup of ice cream.