In a heavy bottomed saucepan, add the cream, milk, sugar, salt, and corn syup. Place the egg yolks into a heat safe mixing bowl. Heat the cream mixture over medium high heat until the
mixture just comes to a boil. While constantly whisking the egg yolks, slowly stream half of the cream mixture into the yolks. Add the yolk mixture back to the saucepan. Heat again over
medium high heat and whisk constantly until the mixture thickens and comes to a boil. Transfer to a bowl and cool completely. Place a layer of plastic wrap directly on top of the mixture to prevent a skin from forming. Once the mixture is cool, add the cholaca and spin in an ice cream maker according to the manufacturer’s instructions.