Honey Vanilla Ice Cream

Ingredients

• cup smilk
• (7 inch) vanilla bean, split lengthwise
• cup packed brown sugar
• egg yolks
• tablespoon shoney
• 1/4 teaspoon salt
• cup sheavy cream

Instructions

1. Heat milk and vanilla bean in a medium saucepan until simmering.
2. Do not boil.
3. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy.
4. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs.
5. 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).
6. Remove from heat.
7. Remove and reserve vanilla bean.
8. 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.
9. Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

Tips

If you don't have a vanilla bean, you can substitute 1 tablespoon pure vanilla extract. Add the vanilla extract to the custard along with the heavy cream.