Preparation:
* Use equal amounts of low-fat or skim milk to reduce the fat.
In a 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. Cool quickly by setting the pan in ice or cold water and stir for a few minutes. Cover and refrigerate until thoroughly chilled, at least one hour. When ready to freeze, pour chilled custard, whipping cream, and vanilla into a one-gallon ice cream freezer can. Freeze according to manufacturer's directions, using six parts ice to one part rock salt. Transfer to freezer containers and freeze until firm.
VARIATIONS
BANANA NUT ICE CREAM Reduce vanilla to 1.5 teaspoons. Cook and cool as above. Mash three large ripe bananas and stir into the custard mixture with half cup chopped toasted pecans. Freeze as above.
CHERRY ICE CREAM Reduce vanilla to one teaspoon. Add two tablespoons almond extract. Cook and cool as above. Partially freeze. Add two pounds pitted, pureed, dark sweet fresh cherries or one can (16 to 17 ounces) pitted dark sweet cherries, drained and chopped. Complete freezing.
CHOCOLATE ICE CREAM Add three squares (one ounce each) unsweetened chocolate to egg mixture. Cook, cool, and freeze as above.
PLUM ICE CREAM Reduce vanilla to one teaspoon. Cook and cool as above. Partially freeze. Add 1.5 pounds ripe, pitted, pureed plums. Complete freezing.
STRAWBERRY ICE CREAM Omit vanilla. Cook and cool as above. Partially freeze. Add two cups sweetened, crushed, fresh strawberries. Complete freezing.
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