Butterscotch Ice Cream

1 cup brown sugar lightly packed
1 tablespoon cornstarch
1/4 cup corn syrup dark
1/4 teaspoon salt
3 cups milk
2 eggs
1 can evaporated milk (5.33oz)
1 cup whipping cream
1 teaspoon vanilla extract

In a medium saucepan, combine brown sugar and cornstarch. Stir in corn syrup, salt and milk. Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside.

In a small bowl, beat eggs until blended. Stir about 1 cup hot milk mixture into eggs. Stir egg mixture into remaining milk mixture.

Cook and stir over low heat until slightly thickened, about 2 minutes. 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.