Recipe Details

Summary

Name: Frozen Custard Ice Cream

Category: Eggs

· 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.