Honey Ice Cream

1. 1

   Combine cream, milk, honey, and salt in a medium saucepan. Cook over medium heat, stirring often, until it just reaches a bare simmer. Reduce heat to low.

2. 2

   Put yolks in a medium bowl. Drizzle 1/2 cup of hot cream mixture into eggs, whisking constantly. Whisk in rest of hot cream, 1/2 cup at a time. Pour mixture back into saucepan.

3. 3

   Cook over medium heat, stirring constantly with a wooden spoon, until mixture slightly thickens to the texture of heavy cream, 3 to 4 minutes.

4. 4

   Strain custard through a fine-mesh strainer into a clean bowl. Set bowl in a larger bowl of ice and cold water and let cool completely, stirring occasionally. Remove from ice bath, cover with plastic wrap, and chill at least 2 hours and up to overnight. (The colder it is, the faster it will freeze.)

5. 5

   Freeze custard in an ice cream maker according to manufacturer's instructions. Eat right away or, for a firmer ice cream, freeze at least 4 hours. Serve with Honey Roasted Figs spooned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.