Separate yolks and place in a medium heat proof bowl
In a medium saucepan combine 1 3/4 cup milk, 1 3/4 cup whipping cream, 1/2 cup sugar and 2 tbsp corn syrup or glucose syrup
Prepare an ice bath to cool down the custard and place a heat proof bowl with a strainer inside.
Heat the liquids until they reach about 150 degrees, then slowly spoon in 1 1/2-2 cups of the hot liquid into the bowl of yolks, whisking constantly.
Return the yolk mixture to the saucepan and heat on medium low stirring until the temperature reaches between 170-180 degrees. The mixture shoudl thicken enough to coat the back of a spoon.
Take off the heat and pour through the strainer into the bowl over the ice bath.
Add any flavoring ingredients and once it's cooled down a bit, place in the refrigerator to chill for a few hours before churning the ice cream.