In a large saucepan, heat Evaporated Milk, Dairy Cream and Sweetened Condensed Milk and stir until well mixed. Whisk a small amount of the hot mixture into the eggs to temper. Add eggs to the pan slowly, whisking constantly. Add vanilla essence and cornstarch, cook over low heat stirring constantly until mixture is thick and coats the back of a metal spoon.
Remove from heat, cool quickly by placing the pan in a bowl of ice water.
Place in an ice cream maker and follow manufacturer's instructions.
When ice cream is firm incorporate chopped salt prunes into ice cream.
Place into a freezer until ready to serve.