Honey Ice Cream
David Lebovitz, author of “The Perfect Scoop,” says to be sure and add the honey after the custard is cooked to avoid curdling. Also note that the custard mixture needs to be chilled overnight before churning. 1 cups whole milk cup sugar Pinch of salt
1 cups heavy whipping cream
In a medium saucepan over medium-low heat, warm milk, sugar and salt.
In a medium bowl, pour cream and set a mesh strainer on top. Nest bowl in a larger bowl half-filled with ice and some cold water, to make an ice bath.
In a separate bowl, whisk together egg yolks. Once milk is warm, slowly pour half of warm milk into beaten egg yolks, whisking constantly. Scrape warmed egg yolk mixture back into the saucepan with the milk.
Over medium heat, stir mixture in saucepan constantly with a wooden spoon or heatproof spatula, scraping bottom as you stir, until mixture thickens and coats the spoon. Pour custard through the strainer into the bowl with the cream, stir for a minute or so, until tepid, then mix in honey.
Chill mixture overnight.
The following day before churning, taste custard and add a tablespoon or two more honey, if you like. If honey is very thick, warming it slightly will help it incorporate. Freeze mixture in ice cream maker according to manufacturer’s instructions.
If you don’t have an ice cream maker, you’ll find directions for mixing and freezing at