1 1/3 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
3 c. whole milk
2 egg yolks
5.33 oz. can evaporated milk
1 c. whipping cream
1 tbsp. vanilla extract

In medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer. Simmer 1 minute over low heat, set aside. In small bowl lightly beat egg yolks, stir egg slowly into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened. Stir in evaporated milk, whipping cream, and vanilla. Cool to room temperature. Pour into ice cream canister, freeze. Makes 2 quarts.

Most ice cream makers are 4 quarts so you need to double recipe.