· 6 eggs
· 2 cups milk
· 3/4 cup sugar
· 2 to 3 tablespoons honey
· 1/4 teaspoon salt
· 2 cups whipping cream
· 1 tablespoon vanilla
· Crushed ice
· Rock salt
In medium saucepan, beat together eggs, milk, sugar, honey and salt.
Cook over low heat, stirring constantly, until mixture is thick enough to
coat a metal spoon with a thin film and reaches at least 160°F. Cool
quickly by setting pan in ice or cold water and stirring for a few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When
ready to freeze, pour chilled custard, whipping cream and vanilla into
1−gallon ice cream freezer can. Freeze according to manufacturer's
directions using 6 parts ice to 1 part rock salt. Transfer to freezer
containers and freeze until firm.
