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In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturers directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm. Makes 1 1/2 to 2 quarts Source: American Egg Board Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 11|
|Calories from Fat: 160 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 592.7mg||182 %|
|Sodium 213.9mg||7 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 44.6g|
|Protein 17.8g||25 %|
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Calories per serving: 406
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