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Ingredients
- 2 eggs
- 3/4 c. honey
- 1 1/2 c. milk
- 1 Tbsp. vanilla extract
- 1 1/2 c. whipping cream
Method
- Beat eggs until foamy in a large mixing bowl.
- Gradually add honey; beat at low speed until well blended.
- Gradually blend in milk and vanilla.
- Chill at least 30 minutes.
- Whip the cream until it forms soft peaks; fold into chilled mixture. Churn-freeze, using slightly greater portion salt to ice than for other ice creams.
- After freezing, transfer ice cream to a plastic freezer container.
- Ripen at least 3 hours before serving.
