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1
Prepare an ice cream maker according to manufacturers directions.
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2
In a medium saucepan, combine the milk, cream and oak shavings.
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3
Place over high heat and bring to a boil, watching carefully to keep from boiling over, then reduce heat to low and simmer for 5 minutes.
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4
Remove from heat and let mixture infuse for 45 minutes.
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5
Strain through a thin mesh colander or strainer into a heatproof bowl; discard oak shavings.
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6
Return mixture to a clean medium saucepan over very low heat.
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7
Using an electric mixer at medium speed, whisk together the granulated sugar, turbinado sugar, honey, salt and egg yolks until almost doubled in volume, about 2 minutes.
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8
Add 1/3 of the warm oak-infused liquid and mix just until combined well, about 30 seconds.
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9
Return sugar and egg mixture to the saucepan of warm oak-infused milk, and gently stir in an S shape, taking care to scrape the bottom of the pan.
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10
Mixture will be ready when it appears silky and has thickened so that it coats the back of a wooden spoon.
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11
Remove mixture from heat and set aside.
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12
Fill a large bowl with water and ice; place saucepan in it and cool to room temperature, stirring occasionally to ensure even cooling.
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13
Freeze mixture in an ice cream maker according to manufacturers directions, about 35 to 40 minutes.
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14
Finished ice cream will have the consistency of soft serve and should be served immediately or promptly placed in freezer to help solidify.
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15
Serve within 2 days for best results.
