Frozen Vanilla Custard
|Eggs||6 , lightly beaten|
|Milk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||2 Cup (32 tbs)|
In a medium saucepan, beat eggs, milk, sugar, honey, and salt until well blended.
Cook over low heat, stirring constantly, until the mixture thickens and coats a metal spoon.
Cover and refrigerate until thoroughly chilled.
Add heavy cream and vanilla; blend well.
Pour mixture into a 1-gallon ice cream freezer can.
Freeze according to manufacturer's directions.