Vanilla Frozen Custard Ice Cream
- Custard Base6 eggs
- 3/4 cup sugar
- 2 to 3 Tbs honey
- 1/4 tsp salt
- 2 cups milk
- Ice Cream2 cups whipping cream
- 1 Tbs vanilla
- crushed ice
- rock salt
- 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. 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.
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