Whisk together milk, cream cornstarch, salt, sugar in large sauté pan or pot.
Whisk egg yolks.
Add 1⁄2 cup of the milk/cream mixture to the egg yolks and whisk further.
Whisk the egg yolk mixture into the sauté pan with the remainder of the milk mixture.
Cook over medium-hi heat, stirring constantly for 10 to 12 minutes or until mixture comes to a boil and thickens slightly. Remove from heat.
Place plastic wrap directly on cream mixture, and chill 8 hours.
Mix in vanilla extract to taste (Costco vanilla extract is excellent!)
Pour mixture into freezer container of your 1 gallon electric ice-cream maker and freeze with ice and 1 box of Morton’s Ice cream salt. Allow electric ice-cream maker to run until stopping and enjoy!
