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