This recipe is one of several featured in the July 1978 Dining In article Tots and Pans.

Midsummer is the best time for homemade ice cream. Whether your freezer is electric or hand-crank, kids are willing ice cream makers.

6 eggs
1/2 cup light-colored honey
8 cups light cream
1/2 teaspoon salt
4 teaspoons vanilla
1 or 2 cups of any seasonal fresh fruit (optional)

Separate the eggs (which may take a little practice) and beat the yolks until smooth. Add honey to yolks and beat again until well blended. Beat whites until stiff and stir into the yolk and honey mixture. Add cream and cook in a double boiler 15 minutes or until thick, stirring constantly. Add salt and vanilla and chill. Pour into freezer can and freeze following directions that come with the freezer. For fruit ice cream, add 1 or 2 cups of any seasonal fresh fruit, chopped coarsely.