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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