Ice Cream

6 large egg yolks, slightly beaten
1 cup sugar
1/2 teaspoon salt
2 cups 2{c9938a2b0f7dda9a1eda826e3485fe04cedce7cac8de710d9727b793c0b4ee49} milk
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 c honeyberries

In a heavy saucepan, combine the first four ingredients. Cook over medium-low heat, stirring constantly, just until it is about to boil. Remove from heat; add cream, vanilla and honeyberries. Cover and refrigerate overnight. Follow instructions that come with your ice cream maker. Serve and top with berries.

* Frozen berries may be used, but the berries themselves have an intense flavor, so you may want to chop them into small pieces. For stronger flavor and color throughout ice cream, thaw and blend berries in blender first, leaving “chunks” of berries as desired.
* This recipe even worked without a ice-cream maker, by setting the covered container (with refrigerator-cooled mixture) outside at 0 F (-18 C) for three hours and stirring only once!

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