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Mix sugar, cornstarch and salt in top of double boiler. Gradually wisk in 4 cups of milk, cooking over the boiling water, stirring until it thickens, 12 to 15 minutes.
In separate bowl beat the eggs well and add a small amount of the hot milk mix, stirring constantly so that the eggs do not curdle.
Add all the egg mix into the milk mix and continue for another 4 to 5 minutes, stirring constantly. Chill thoroughly, preferably overnight. This will improve the texture and allow the flavors to blend.
Pour the cold milk and egg (custard) mix, vanilla and the rest of the milk (4 cups) into an ice cream freezer and follow directions for your freezer. Makes about 3 pints
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