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1
Set up an ice bath in a large bowl.
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2
Put the honey in a saucepan.
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3
Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
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4
Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan.
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5
Bring to a boil.
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6
Pour the milk into the honeycarefully, because it will sputter and boil upand whisk to dissolve the honey.
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7
Remove from the heat, cover, and infuse for 15 minutes.
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8
Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder.
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9
Bring to a simmer over medium heat.
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10
Whisk the yolks in a medium bowl.
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11
When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this).
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12
Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
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13
Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
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14
Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender.
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15
Chill completely, stirring often.
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16
Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
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17
Mix again with the immersion blender, then freeze in an ice cream maker.
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18
Pack into a plastic container and freeze for at least 2 hours before serving.
