Ingredients:

  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • 5 large egg yolks
  • 0.25 tsp fine sea salt
  • 0.75 cup high-quality honey
  • 1 tsp vanilla paste

Instructions:

  1. Combine 1.5 cups whole milk and 1.5 cups heavy cream in a saucepan over medium heat.
  2. Whisk 5 large egg yolks with 0.75 cup honey and 0.25 tsp fine sea salt until the mixture looks pale and thick. Gradually drizzle one cup of the hot milk into the yolks while whisking constantly to temper the eggs.
  3. Pour the yolk mixture back into the saucepan with the remaining milk.
  4. Cook to Nappe. Stir constantly over medium low heat until the custard coats the back of a spoon.
  5. Add aromatics. Remove from heat and stir in 1 tsp vanilla paste.
  6. Strain the liquid. Pour the custard through a fine mesh sieve into a clean bowl to remove any small cooked egg bits.
  7. Chill thoroughly. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours.
  8. Churn the mix. Process in your ice cream maker according to the manufacturer's directions until it reaches soft serve consistency.
  9. Final freeze. Transfer to a chilled container and freeze for 2 hours until firm enough to scoop.