Tequila Ice Cream

This is posted for the ZWT 2006. I have not tried this recipe yet, and it is compliments of http://www.mexgrocer.com/mexcocina-aug3.html THIS REQUIRES A ICE CREAM MACHINE.

• Ready In: 35 mins
• Yields: 1/2 gallon

Ingredients

• 2  cups milk
• 3  cups heavy cream
• 1  cup  white tequila
• 1⁄2 cup sugar
• 3  tablespoons honey
• 8  egg yolks

Directions

1. In medium saucepan, over medium heat, combine milk, cream, and tequila.
2. Simmer about 12 minutes and remove from heat.
3. In medium bowl, mix using a whisk sugar and honey into egg yolks until well blended.
4. Pour a third of simmered mixture into yolks while stirring briskly with a whisk.
5. Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture.
6. Stir constantly over medium heat until it is thickens enough to coat the back of spoon.
7. Do not allow to boil.
8. Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. When cooled, process in ice cream machine according to manufacturer's directions.
9. Store, covered in freezer.