Make Custard Base

1. Mix sugar, corn starch, and salt in large saucepan over medium heat
2. Slowly pour in the milk while stirring constantly.
3. Very slowly add the beaten eggs and continue stirring.
4. Reduce heat to low and cook stirring CONSTANTLY until mixture thickens (until it reaches reaches about 190°F).
5. Slowly add in vanilla and heavy cream.
6. Pour large bowl and refrigerate for 2-4 hours.

Churn Ice Cream

7. When custard base has cooled, add to chilled ice cream mixer canister.
8. Churn for about 30 minutes, or until ice cream reaches consistency of soft serve.
9. If using mix-ins, add them to canister and churn for 1-2 additional minutes.
10. Remove ice cream from canister into freezer safe container, and freeze for additional 3-4 hours.