1 cup Brown Sugar
1 tablespoon Cornstarch
4 tablespoon Syrup, Dark
teaspoon Salt
3 cup Milk
2 Eggs
5 ounce Milk, Evaporated
1 cup Cream
1 teaspoon Vanilla

In a medium saucepan, combine brown sugar and cornstarch. Stir in corn syrup, salt and milk. Stir over medium heat until sugar melts and mixture begins to simmer. In a small bowl, beat eggs until blended.

Stir about a third of hot milk mixture into eggs. Stir egg mixture into remaining milk mixture. Stir over low heat until slightly thickened, then stir in evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.