This recipe for honey-vanilla ice cream yields a rich, buttery taste from honey, brown sugar, and egg yolks and a pure vanilla flavor from a vanilla bean.
Preparation Time
4 hr 15 mins
Cooking Time
15 mins
Total Time
4 hr 30 mins
Calories
277 Calories
Recipe Instructions
Step 1
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 2
Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.
Step 3
Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, 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.
