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1
In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor.
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2
Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom.
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3
When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
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4
In a medium bowl, whisk together the egg yolks and sugar.
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5
Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture.
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6
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
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7
At 160 degrees F, the mixture will give off a puff of steam.
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8
When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
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9
If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
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10
Run your finger down the back of the spoon.
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11
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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12
When it is ready, quickly remove it from the heat.
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13
Meanwhile, half-fill a large bowl with ice water.
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14
Rest a smaller bowl in the ice water.
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15
Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean.
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16
Whisk in the creme fraiche.
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17
Let cool, stirring often, then continue according to the directions of your ice cream maker.
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18
Thoroughly clean the inside and outside of the paper milk quart container then cut off the top.
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19
Cram the ice cream into the container, packing it well to get rid of all the air pockets.
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20
Place in freezer for at least 6 hours.
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21
Warm Strawberry Salad: Puree the raspberries and sugar in a blender.
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22
Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary.
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23
Divide the puree on 4 ovenproof plates and spread to evenly coat the bottom of each plate.
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24
Thinly slice the strawberries and carefully fan them out on top of the raspberry puree, starting at the edge of the plate and spiraling in to the center.
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25
Use 4 berries per plate.
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26
(The dessert can be made up to this point up to 8 hours in advance.
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27
Tightly cover each plate with plastic wrap and refrigerate until ready to serve.
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28
Remove the plastic wrap before baking.)
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29
Preheat the oven to 450 degrees.
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30
Bake the strawberries 2 minutes, just until warmed.
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31
Or place in the microwave for 1 minute.
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32
Remove from the oven.
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33
Take the ice cream out of the freezer and lay it on its side.
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34
With a serrated knife, leaving the ice cream in its container, cut a 1 1/2-inch slice off the end.
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35
Remove the container band around the slice and cut it into triangles along the diagonal.
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36
Place a wedge of ice cream in the center of each plate (it will start to melt immediately).
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37
Cut the honeycomb into 4 pieces and place on top of the ice cream.
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38
Serve immediately.
