Honey Vanilla Ice Cream Recipe: Homemade Perfection

Ingredients

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

Instructions

1. Heat milk and vanilla bean in a saucepan over medium heat until simmering, being careful not to boil. In a separate bowl, whisk together brown sugar, egg yolks, honey, and salt until the mixture is light and frothy. Gradually whisk the hot milk into the egg mixture, ensuring constant whisking to prevent scrambling. Pour the mixture back into the saucepan. Cook over medium heat, whisking continuously, until the custard thickens enough to coat the back of a metal spoon, and a candy thermometer registers 180 degrees F (82 degrees C). Remove from heat, then remove and set aside the vanilla bean.
2. Strain the custard through a fine-mesh sieve into a large bowl. Scrape the vanilla bean seeds into the custard. (The vanilla bean pod can be reused.) Stir in the heavy cream. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
3. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition

• Calories: 277 kcal
• Fat Content: 18 g
• Sugar Content: 26 g
• Sodium Content: 90 mg
• Protein Content: 4 g
• Cholesterol Content: 160 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g