MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Frozen Custard Ice Cream
 Categories: Ice cream
      Yield: 1 1/2 quarts

      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

  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 1 1/2 to 2
  quarts

  Source:  American Egg Board

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