Name: Frozen Custard Ice Cream
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

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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