Frozen Vanilla Custard

6 eggs
2 c. milk
1/4 c. sugar
2 Tbsp. honey
1/4 tsp. salt
2 c. whipping cream
1 Tbsp. vanilla extract
6 parts crushed ice to 1 part rock salt
chopped nuts for garnish

Prepare in 2 quart saucepan. Blend egg with milk, sugar, honey and salt. Cook over low heat. Do not boil or egg will curdle. Cover and chill 2 hours. Stir in cream and vanilla before freezing. Pour into 1-gallon can. Freeze 30 minutes with 6 parts ice to 1 part rock salt. Scoop into dessert dishes. Yields 1 1/2 quarts ice cream.
Chocolate Frozen Custard: Add 3 squares unsweetened chocolate to egg milk before cooking.
Strawberry Frozen Custard: Omit vanilla extract, when partially frozen add 2 cups sweetened fresh strawberries.

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