FROZEN FRENCH VANILLA CUSTARD
Yield: 48 (1/2-cup) servings/6 quarts
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid whole egg
 2   10   Mix. Cook on low heat, stirring frequently, until mixture reaches 160°F. Cool in ice bath.
Milk -   64  
Sugar 1   5  
Honey -   4  
Salt -   .25  
Heavy whipping cream -   64   Add. Mix until blended. Cover and refrigerate to cool.
Vanilla -   2  
Total approximate weight 12 lb. 5.25 oz.
Instructions
Pour chilled mixture into ice cream freezer can(s). Freeze according to directions using 6 parts ice to 1 part rock salt. Transfer to freezing containers. Freeze until firm.
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