Serves: 5
Total Calories: 499
In a medium saucepan over medium heat, bring half-and-half or milk to just under boiling. Remove from heat. Stir in honey and salt until well blended.
Gradually stir about one-third of the hot mixture into eggs until blended, then stir back into hot mixture in saucepan. Stirring over low heat, cook until mixture coats a metal spoon (do not boil).
Place saucepan in a bowl which contains cold water and ice. Stir honey mixture to cool quickly and stop the cooking when mixture reaches room temperature, remove from ice water. Fold in whipped cream and vanilla. If desired, cover and chill to develop flavor.
Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in nuts or raisins. Serve soft or pack to ripen
This Honey Ice Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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