Directions

• In a large heavy saucepan, heat milk to 175°; stir in honey and
• salt until combined. Whisk a small amount of the hot mixture into
• the eggs. Return all to the pan, whisking constantly. Cook and stir
• over low heat until mixture reaches at least 160° and coats the
• back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice
• water; stir for 2 minutes. Stir in whipping cream and extract. Press
• waxed paper onto surface of custard. Refrigerate for several hours
• or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according
• to the manufacturer's directions. Add candy the last 3 minutes of
• freezing. When ice cream is frozen, transfer to a freezer container;
• freeze for 2-4 hours before serving. Yield: 1 quart.