Frozen Custard-Vanilla
	6   Eggs   2 cups    Milk   3/4 cups    Sugar   2-3 Tsp    Honey   2 cups    Whipping cream   1 tbs    Vanilla     Crushed ice     Rock salt     1 In a medium saucepan, beat together eggs, milk, sugar, honey and salt. Cool over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 °. 2 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. 3 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. 4 Banana nut: Reduce vanilla to 1-1/2 tsp. Cook and cool as above. Stir 3 lg ripe bananas, mashed, and 1/2 C chopped toasted pecans into custard mixture. Freeze as above. 5 Cherry: Reduce vanilla to 1 tsp. Add 2 tbs almond extract. Cook and cool as above. Partially freeze. Add 2 lbs pitted, pureed, dark sweet fresh cherries or 1 can (16-17oz) pitted, dark, sweet cherries, drained and chopped. Complete freezing. 6 Chocolate: Add 3 squares unsweetened chocolate to egg mixture. Cook, cool and freeze as above. 7 Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed, fresh strawberries. Complete freezing.   Yield: 1-1/2-2 quarts   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.