Honey Vanilla Ice Cream

This honey-vanilla ice cream has a rich, buttery taste from honey, brown sugar, and egg yolks and a pure vanilla flavor from a scraped vanilla bean.

• Preparation Time: 4 hr 15 mins
• Cooking Time: 15 mins
• Total Time: 4 hr 30 mins
• Calories: 277 Calories

Ingredients

• 1 cup packed brown sugar
• 3 tablespoons honey
• 2 cups milk
• 6 egg yolks
• 2 cups heavy cream
• 1 (7 inch) vanilla bean, split lengthwise
• 0.25 teaspoon salt

Recipe Instructions

Step 1

Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk egg yolks, brown sugar, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.

Step 2

Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.

Step 3

Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.