French Carob Ice Cream
|Honey||1⁄2 Cup (8 tbs)|
|Carob syrup||8 Tablespoon|
|Whole wheat flour||2 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
In a medium-size saucepan, combine honey, carob syrup, flour, and salt.
Place over low heat and gradually add the half-and-half.
Cook and stir until mixture begins to thicken.
In a small bowl, beat eggs until fluffy.
Add slowly to hot mixture and cook for 1 minute longer.
Remove from heat, cool, and chill.
Stir in cream and vanilla.
Pour mixture into cream can of churn freezer, chill thoroughly, then process in freezer until thick and smooth.
Place in covered plastic container and put into deep freeze to harden.