| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Ice cream | 1 | 1/2 quarts |
INGREDIENTS
| 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 | ||
| 1 1/2 | to | 2 quarts |
INSTRUCTIONS
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 Source: American Egg Board Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98
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