PREPARATION:

1. Heat milk in two-quart saucepan over medium heat but do not boil; stir in honey, cinnamon and salt.
2. Pour about 1/2 cup hot milk into eggs and beat with whisk; pour eggs into saucepan with remaining milk mixture.
3. Cook and stir over medium-low heat 5 minutes (mixture should thicken slightly).
4. Cool to room temperature. Stir in cream and vanilla. Refrigerate overnight or until cold.
5. Freeze in ice cream maker according to manufacturer's directions.