✎ wiki:recipes:desserts:frozen_custard [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Frozen Custard</h1>
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 6 Eggs</li>
<li class="level1"> ¾ cup sugar</li>
<li class="level1"> 2 to 3 Tbsp. honey</li>
<li class="level1"> ¼ tsp. salt</li>
<li class="level1"> 2 cups milk</li>
<li class="level1"> 2 cups whipping cream</li>
<li class="level1"> 1 Tbsp. vanilla</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<b>CUSTARD BASE:</b>
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<li class="level1"> Beat eggs, sugar, honey and salt in medium heavy saucepan until blended</li>
<li class="level1"> Stir in milk.</li>
<li class="level1"> Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil.</li>
<li class="level1"> Remove from heat immediately.</li>
<li class="level1"> COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling.</li>
<li class="level1"> Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.</li>
<li class="level1"> Refrigerate until thoroughly chilled, at least 1 hour.</li>
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<b>ICE CREAM:</b>
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<li class="level1"> Pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.</li>
<li class="level1"> Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.</li>
<li class="level1"> Transfer to freezer containers, allowing head space for expansion</li>
<li class="level1"> Freeze until firm.</li>
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