Frozen Custard

1. 1

   In medium saucepan, beat together eggs, milk, sugar, honey and salt.

2. 2

   Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.

3. 3

   Cool quickly by setting pan in ice or cold water and stirring for few minutes.

4. 4

   Cover and refrigerate until thoroughly chilled, at least 1 hour.

5. 5

   When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

6. 6

   Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.

7. 7

   Transfer to freezer containers and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.