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<p>1. Heat milk in two-quart saucepan over medium heat (if using
vanilla bean, throw in now). Do NOT boil. Stir in honey, cinnamon, and
salt.<br>
2. Gradually add ~½ cup hot milk into eggs beating continuously with whisk. Whisk tempered eggs into heated milk.<br>
3. Cook and stir over medium-low heat until thickened and will coat the back of a spoon<br>
4. Cool to room temperature. Stir in cream and vanilla extract (unless
you used a bean-or if you want it extra vanilla-y) Refrigerate
overnight.<br>
5. Freeze in ice cream maker (remove vanilla bean before freezing if you went that route).</p>
<p>Ta-da! I think the spoon-coating temp is 170-175 degrees F or 76-79
degrees C (conversions and all that jazz). I use a candy thermometer so I
don't burn it or undercook it.
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