Honey Ice Cream

Ingredients
1¾ C heavy cream
¾ C milk (1%)
¼ C honey
¼ tsp salt
5 egg yolks

Directions

Place yolks in a medium bowl; set aside. (Reserve egg whites for another use.)
In a medium saucepan, heat cream, milk, honey and salt until just simmering, stirring continually.
Temper yolks: SLOWLY add the hot cream mixture into the bowl of yolks, whisking constantly. Once all ceam mixture is incorporated, return all to sauce pan.
Cook over medium heat, stirring constantly, until the mixture thickens and barely begins to simmer.
Strain through a sieve into a clean bowl. Cover with plastic wrap set directly on the surface of the cream mixture; chill at least 2 hours or overnight.
Process in ice cream maker according to manufacturer's instructions. If a firmer texture is desired, freeze for an additional 3-5 hours.