| 1 | In a medium saucepan, combine brown sugar and cornstarch. |
| 2 | Stir in corn syrup, salt and milk. |
| 3 | Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside. |
| 4 | In a small bowl, beat eggs until blended. |
| 5 | Stir about 1 cup hot milk mixture into eggs. |
| 6 | Stir egg mixture into remaining milk mixture. |
| 7 | Cook and stir over low heat until slightly thickened, about 2 minutes. |
| 8 | Stir in evaporated milk, whipping cream and vanilla. |
| 9 | Cool to room temperature. |
| 10 | Pour into ice cream canister. |
| 11 | Freeze in ice cream maker according to manufacturer"s directions. |
| 12 | Makes about 2 quarts |
