FROZEN CUSTARD

4 eggs
1 cup milk
1/2 cup sugar
2 tablespoons honey
1/8 teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract

In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick and reaches at least 160 degrees F. Cool quickly by placing 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, mix whipping cream and vanilla into the chilled custard mixture. Start ice cream maker and pour mixture through hole in lid. Mixture will be thick; using a mixing bowl with a pour spout would be ideal when using this recipe. Freeze until desired consistency or the unit stops.

Source: Hamilton Beach