Honey Vanilla Ice Cream Recipe

How to make it

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• In a medium pan, heat the milk and vanilla bean to simmering. Do not boil.
• In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy.
• While whisking constantly, slowly combine the hot milk with the egg mixture.
• Transfer the mixture back to the sauce pan.
• Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
• Remove the vanilla bean from the mixture and reserve.
• Strain custard into a large bowl.
• Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.)
• Stir the heavy cream into the custard.
• Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
• When cold, freeze in an ice cream maker according to the manufacturer's directions.
• FOOTNOTE
• You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean in your pantry. Add the vanilla extract to the custard mixture with the heavy cream.