Smoked Honey Ice Cream Recipe

How to make it

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• To prepare ice cream base, beat eggs and sugar together in a bowl; reserve. Combine milk and heavy cream in a saucepan; scrape vanilla seeds into mixture, then add whole vanilla bean.
• Bring to a boil. Immediately reduce heat to low. Temper egg mixture with a little of the hot liquid. Slowly whisk tempered egg mixture into the saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool. Remove vanilla bean.
• Pour ice cream base into ice cream maker, following manufacturer’s instructions for freezing. Add smoked honey after the mixture begins to thicken.
• Notes: Yield will depend upon the amount of air a particular ice cream maker incorporates into the ice cream.
• *Smoke honey over pecan chips at a low temperature farthest from heat source for about 1-1/2 hours.
• A Chef’s Journey note: when I removed the ice cream from the maker, I notice balls of honey that hadn't incorporated with the ice cream (darn), so I scooped them out along with a tad of the ice cream and set them aside. After the ice cream 'seeded' as my mom used to call it, and I was ready to taste and take a picture, I stirred up the honey (ball that hadn't incorporated) and drizzled over the dish - what a nice additional flavor.
• Now, for future batches, I don't know whether to be really careful to drizzle oh so slowly in the mixture as it is churning or make sure I have a little of the ball to use as a drizzle.
• Anyway, you smokers out there, this is really a great little dessert.
• Recipe from: Chef Jeremiah and Sous chef Meredith Spalviero, Carolina's, Charleston
• Source: "http://restaurant-hospitality.com/recipes/1010_smoked_honey_ice"