COMBINE sugar, cornstarch and salt in large saucepan. Stir in Natrel Lactose Free Milk. Bring to a boil, stirring constantly over medium heat, then lower heat and simmer 1 minute. Stir a little of hot milk mixture into beaten egg yolks, then return mixture to saucepan. Cook, stirring constantly, over low heat for 2 minutes. Remove from heat. Cool thoroughly. Stir in vanilla and refrigerate until ready to use. Freeze in ice cream maker for 25 minutes.
· For coffee ice cream, omit vanilla and add 3 tbsp (45 mL) instant coffee powder to milk mixture before cooking.