3 tb Cornstarch

      6 c  Milk

  2 2/3 c  Sugar

      4    Eggs

    3/4 ts Salt

     13 oz Evaporated milk

      2 c  Whipping cream

      2 oz Semisweet chocolate; melted

  1 3/4 tb Vanilla

  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups
  milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in
  electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping
  cream, remaining 4 cups milk, chocolate and vanilla. Pour into gallon
  electric or hand-crank freezer. Churn and freeze according to
  manufacturer's directions until firm, then carefully remove paddle. Seal
  ice cream container well. Fill ice cream freezer to top with crushed ice
  and ice cream salt. Cover freezer tightly and set aside several hours to
  let ice cream season. Or spoon ice cream into another container which has
  been chilled and store in home freezer to season. Makes about 1 gallon