Frozen Custard Ice Cream

Makes 1 1/2 to 2 quarts.

• 6 eggs
• 2 cups milk
• 3/4 cup sugar
• 2 to 3 tablespoons honey
• 1/4 teaspoon salt
• 2 cups whipping cream
• 1 tablespoon vanilla extract
• Crushed ice
• Rock salt

In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat.

A metal spoon with a thin film and reaches at least 160 degrees F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.

When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.

VARIATIONS:

Banana Nut: Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.

Cherry: Reduce vanilla extract to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 ounces) pitted dark sweet cherries, drained and chopped. Complete freezing.

Chocolate: Add 3 squares (1 ounce each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.

Plum: Reduce vanilla extract to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.

Strawberry: Omit vanilla extract. Cook and cool as above. Partially freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.