Preparation:
1. In med. saucepan, over med heat, combine milk, cream, and tequila. Simmer about 12-14 min.; remove from heat. 2. In med. bowl, whisk sugar and honey into egg yolks until slightly pale and lightened. Pour 1/3 of simmered mixture into yolks while stirring with a whisk. Pour milk-yolk mixture into saucepan, stirring to combine. Stir custard constantly over med. heat until it is thickens and coats back of spoon. Do not allow to boil. Remove from heat, pass through fine strainer and place in refrigerator to cool 30 min. 3. When cooled, process in ice cream machine according to manufacturer's directions. Store covered in freezer. Makes 1 q |
