Honey Vanilla Ice Cream
Ingredients
- 2 cups milk
- 1 (7 inch) vanilla bean, split lengthwise
- 1 cup packed brown sugar
- 6 egg yolks
- 3 tablespoons honey
- ¼ teaspoon salt
- 2 cups heavy cream
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Instructions
- Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.
- Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.
- Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.
Source
Original recipe: View Original