Maggie's Honey-Cinnamon Ice Cream

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.
2. Gradually add ~½ cup hot milk into eggs beating continuously with whisk. Whisk tempered eggs into heated milk.
3. Cook and stir over medium-low heat until thickened and will coat the back of a spoon
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.
5. Freeze in ice cream maker (remove vanilla bean before freezing if you went that route).

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.