Frozen Vanilla Custard Ice Cream

• 3 each egg yolks extra large
• 1 1/4 cups milk, 2% or whole milk
• 1/2 cup sugar white granulated
• 1 1/2 tablespoons honey
• 18 teaspoon salt
• 1 1/4 cups light cream (half&half)
• 3/4 teaspoon vanilla extract
• 23 cup cookie crumbs or fruit, nuts, candy pieces, etc. (optional)

1. In a heavy saucepan, whisk together the egg yolks, milk, sugar, honey and salt.
2. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and the temperature reaches at least 160 degrees F., about 20 minutes.
3. Strain through a fine sieve into a bowl sitting in an ice bath to cool quickly, stirring for 3 minutes.
4. Cover and refrigerate until mixture is thoroughly chilled, at least 1 hour.
5. When ready to freeze, pour chilled custard mixture, cream and vanilla through the top fill hole of ice cream maker and freeze according to manufacturer's directions, adding in any extras during the last 5 to 10 minutes of freezing.
6. Transfer to airtight container and freeze until firm.

egg yolks, milk, sugar, honey, salt, light cream, vanilla, cookie crumbs

Taken from recipeland.com/recipe/v/frozen-vanilla-custard-ice-crea-53854 (may not work)