Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Honey - ½ cup
• Egg yolks - 4
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon

Instructions

1. 1.

   In a medium saucepan, heat the heavy cream, whole milk, and salt over medium heat until it just begins to simmer.

2. 2.

   In a separate bowl, whisk together the egg yolks and honey until smooth.

3. 3.

   Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5. 5.

   Remove from heat and stir in the vanilla extract.

6. 6.

   Pour the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits.

7. 7.

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8.

   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

9. 9.

   Transfer the ice cream to a lidded container and freeze until firm, about 2 hours.

Nutritional Facts