3 1/3 c. sugar
2 1/2 tbsp. cornstarch
5/8 tsp. salt
7 1/2 c. whole milk
5 egg yolks
13 oz. evaporated milk
2 1/2 c. whipping cream
2 1/2 tbsp. vanilla extract

In a 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 a small bowl, lightly beat egg yolks. Stir about 2 cups milk mixture into egg yolks; stir egg yolk mixture 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 5 quart ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Yield: 5 quarts.