====== Frozen Custard ======

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==== Ingredients ====

  * 6 Eggs
  * ¾ cup sugar
  * 2 to 3 Tbsp. honey
  * ¼ tsp. salt
  * 2 cups milk
  * 2 cups whipping cream
  * 1 Tbsp. vanilla

==== Directions ====

**CUSTARD BASE:**

  - Beat eggs, sugar, honey and salt in medium heavy saucepan until blended
  - Stir in milk.
  - 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.
  - Remove from heat immediately.
  - COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling.
  - Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.
  - Refrigerate until thoroughly chilled, at least 1 hour.

**ICE CREAM:**

  - Pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
  - Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.
  - Transfer to freezer containers, allowing head space for expansion
  - Freeze until firm.