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Honey Ice Cream

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   2 cups half and half or milk
   2/3 cup honey
   1/4 teaspoon salt
   2 eggs lightly beaten
   1 cup whipped cream whipped
   1/2 cup almonds toasted, chopped, or 1/2 cup raisins, soaked


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



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