Ice Cream - cooking recipe

Ingredients

3/4 c. sugar
2 Tbsp. cornstarch
1/2 tsp. salt
3 c. milk
1/3 c. light corn syrup
2 egg yolks, slightly beaten
2 tsp. pure vanilla or 4 tsp. extract
1 c. heavy cream

Preparation

In 2-quart saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth.
Stir in corn syrup and egg yolks.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat, stir in vanilla.
Pour in large bowl and cover with plastic wrap.
Refrigerate at least 2 hours until chilled.
Stir in cream.
Freeze in 2-quart freezer following manufacturer's directions.