1 to 2 tablespoons whole grain mustard, depending on strength
Directions
Heat the half and half and honey over a low flame. Whisk the egg yolks and sugar together until combined, and temper them slowly into the pot of milk and honey. Continue to cook until the mixture is thickened and holds a line on the back of a spoon. Chill the custard base for about 4 hours or overnight. Before adding to the ice cream machine, whisk in whole grain mustard to taste. Freeze in ice cream maker according to manufacturer's instructions.
