This recipe appears in:How to Temper Eggs
The vanilla ice cream recipe in Thomas Keller's Bouchon cookbook was the jumping-off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. Having fond memories of eating Haagen Dazs honey ice cream as a child, I like to continue the tradition with this homemade version.
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup honey
- 10 large egg yolks
- 6 tablespoons sugar
- Pinch table salt
Combine the cream, milk, and honey in a large saucepan over medium heat, stirring to dissolve the honey.
As the cream mixture warms, whisk together the egg yolks, sugar, and salt in a mixing bowl. Stabilize the bowl with a towel wrapped around the base.
When the cream mixture is hot and steaming, temper the eggs by slowly pouring a few ladlefuls of the hot mixture into the eggs, whisking the eggs constantly.
Pour the tempered egg mixture into the saucepan and cook over low heat, stirring until slightly thickened.
Strain the custard into a bowl and place in an ice bath, stirring occasionally until cooled. Cover and refrigerate for several hours.
Transfer custard to an ice cream maker and churn according to manufacturer instructions. Serve immediately or freeze and use within a few days.