3 tbsp. cornstarch
6 c. whole milk
2 2/3 c. sugar
4 lg. or 5 sm. eggs
3/4 tsp. salt
1 can (13 oz.) evaporated milk (I use milnot)
1 pt. whipping cream
3 1/2 tbsp. vanilla
Crushed ice and lots of ice cream salt

Blend eggs, sugar, salt, and evaporated milk with mixer. Mix the 3 tablespoons corn starch with 1/2 cup cold milk until dissolved. Then add another cup of milk, cook in double boiler until thick and smooth, stirring constantly, so it doesn't get lumpy or burn. Add to egg and sugar mixture, beating well. Add the rest of your cream. Pour into freezer and fill with milk. Freeze according to freezer and fill with milk. Freeze according to freezer instructions.