Honey Ice Cream

1. 1

   In a heavy-bottomed saucepan, whisk together honey and egg yolks until smooth.

2. 2

   Add milk and cream, and whisk until smooth.

3. 3

   Place saucepan over medium heat, and stir continuously for about 10-15 minutes until a custard forms. The mixture should be 160u00b0-170u00b0F (71u00b0-77u00b0C); without a thermometer, the custard should be thick enough to coat the back of a spoon, and should leave a clean line when swiped with a finger. When finished, stir in the salt.

4. 4

   Pass the mixture through a sieve into a sealable container to catch any bits of curdled egg.

5. 5

   Place container into the refrigerator until very cold, preferably overnight.

6. 6

   Process in ice cream machine according to manufacturer's instructions.

7. 7

   Though this ice cream can be served soft, freeze for a couple of hours for better texture.

8. 8

   When ready to serve, drizzle over some of the same honey used in the recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.