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- In a heavy saucepan bring cream and lowfat milk just to a boil. In a bowl whisk together Large eggs and honey till combined well. Add in warm cream mix to egg mix in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, till a thermometer registers 170aF. (Don't let boil.)
- Pour custard through a sieve into a clean bowl and cold. Refrigeratecustard, its surface covered with plastic wrap, till cool, at least 2 hrs, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
- Makes about 5 c..
- NOTES : I just love going to the state fair (Illinois or possibly Wisconsin & buying the honey ice cream they sell there, oh sooo smooth)
- This recipe calls for creamed honey that is another name for the crystallized, or possibly non-liquid, form.
