Frozen Custard Ice Cream

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Title: Frozen Custard Ice Cream
Categories: Ice cream
Yield: 1 1/2 quarts

6 Eggs
2 c Milk
3/4 c Sugar
2 tb To 3 tbsp honey
1/4 ts Salt
2 c Whipping cream
1 tb Vanilla
Ice; crushed
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
metal spoon and reaches at least 160 degrees. Cool
quickly by setting pan in ice or cold water and
stirring for 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. Makes 1 1/2 to 2
quarts

Source: American Egg Board

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