BUTTERSCOTCH  

1 c Brown sugar lightly packed 
1 tb Cornstarch 
1/4 c Corn syrup dark 
1/4 ts Salt 
3 c Milk 
2 Eggs 
1 cn Evaporated milk 
1 c Whipping cream 
1 ts 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.