Vanilla Ice Cream

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• 10 tablespoons cornstarch
• 3 cans (13 ounces each) evaporated milk

1. In a large saucepan, dissolve cornstarch in part of milk. Blend in egg yolks. Add rest of milk together with salt and sugar.
2. Start mixing over moderate-high heat, stirring constantly with a wooden spoon. Reduce heat to moderate and continue stirring until boiling.
3. Remove from heat, add vanilla extract, mix, and strain.
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