Super Custard Ice Cream

Sous Vide Super Custard Ice Cream Base
6 Egg Yolks
4 Eggs
1/2 cup	sugar
1/4 cup light corn syrup
1/3 cup honey
1/4 tsp salt
4 cups	whipping cream
1 Tbsp	vanilla

Combine ingredients with mixer. I suggest bagging in two separate 1qt bags. Immerse in Sous Vide at 160deg F for 30 mins. Using soft tongs or wooden spoon knead the baggies to ensure even cooking. After 30 mins increase temperature to 165 and cook another 30 mins. Depending on how soon you want to churn your ice cream, either refrigerate for 3 hours or put the baggies directly in an ice water bath. I'd suggest getting the mix down to at least 40deg F before you put in your ice cream maker.

Nutrition Facts
Servings: 8
Amount per serving
Calories	369
% Daily Value*
Total Fat 24.1g	31%
Saturated Fat 13.5g	68%
Cholesterol 306mg	102%
Sodium 132mg	6%
Total Carbohydrate 34.1g	12%
Dietary Fiber 0g	0%
Total Sugars 27.2g
Protein 6.1g
Vitamin D 21mcg	107%
Calcium 71mg	5%
Iron 1mg	5%
Potassium 111mg	2%

Above is without ovaltine. If you add 4TBSP Ovaltine
Nutrition Facts
Servings: 8
Amount per serving
Calories			378.75
% Daily Value*
Total Fat 192.9g			30.88%
Saturated Fat 108g			67.50%
Cholesterol 2446mg			101.88%
Sodium 1047mg			6.50%
Total Carbohydrate 300.9g			13.13%
Dietary Fiber 0.2g			0.13%

Protein 49.1g
Vitamin D 			109.25%
Calcium 			7.88%
Iron 			7.13%
Potassium 891mg			2.38%
Vitamin A 			2.50%
Vitamin C			2.50%
Thiamin(B1)			2.50%
Niacin 			2.50%
Vitamin B6 			2.50%
Biotin 			2.50%
Magnesium 			1.50%
Zinc			2.50%
Copper			2.50%