Make the custard: Transfer the sugar and the cornstarch to a small pot or saucepan and stir to combine. Add the yolks and the cream and mix with a whisk. Turn the heat to medium-medium/high and cook stirring constantly until the cream thickens and starts to bubble.
Transfer the custard to a bowl, add the sweet condensed milk and mix well. Cover with a lid or plastic wrap and transfer it to the fridge until cold (about 2 hours).
Make the base: Transfer the cold cream to the bowl of your electric mixer and beat until medium stiff peaks form. Add the alcohol, the salt and the vanilla and beat until combined.
Make the ice cream: Add the custard mixture to the base in three additions, beating well after each addition until you get a fluffy mixture.
Freeze: Transfer the ice cream to a freezer safe container and cover with plastic wrap. Freeze for at least 8 hours or overnight. Scoop and eat!
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