In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Stir over medium heat. Simmer 1 minute over low heat; set aside. In a small bowl, lightly beat egg yolks. Stir about 1 cup milk mixture into egg yolks. Stirring constantly, pour egg-yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened. Add evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice-cream canister. Freeze in ice-cream maker according to manufacturers directions. Makes about 2 quarts. 164 Calories - 3 g. Protein - 20 mg. Carb. - 8 g. Fat - 56 mg. Chol. - 91 mg. Calcium - Per Serving. Sent to Tampa Tribune for Gladys Williams of Winter Haven 11/5/92.