Honey Vanilla Ice Cream

Recipe View 7 mins Infuse the Milk: In a medium saucepan, gently heat the milk and vanilla bean over medium heat until simmering, being careful not to boil. (5 minutes)

Recipe View 3 mins Prepare the Custard Base: In a separate bowl, whisk together the brown sugar, egg yolks, honey, and salt until the mixture becomes light, frothy, and homogenous. (3 minutes)

Recipe View 2 mins Combine and Cook: Gradually whisk the hot milk into the egg mixture, ensuring constant whisking to prevent curdling. Pour the mixture back into the saucepan and 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°F (82°C). (8-12 minutes)

Recipe View 9 mins Strain and Cool: Remove from heat and take out the vanilla bean. Strain the custard through a fine-mesh sieve into a large bowl to ensure a smooth texture. Scrape the vanilla bean seeds into the custard, reserving the pod for future use if desired. Stir in the heavy cream. (5 minutes)

Recipe View 2 mins Chill: Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully chill. (4+ hours)

Recipe View 4 hrs Churn: Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency. (20-25 minutes)

Recipe View 23 mins Harden (optional): For a firmer ice cream, transfer to an airtight container and freeze for an additional 2-3 hours before serving. (2-3 hours)